Cast iron seasoning is a layer of carbonized oil. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting. It may take a little extra care, but a well-seasoned cast iron pan will last for generations.
With proper care cast iron cookware can withstand a lifetime of use. Actually several lifetimes as these cast iron pans and dutch ovens are often passed down from generation to generation. Taking care of cast iron cookware is as easy as 1 – 2 – 3.
While these pipes can endure for 80 to 100 years, they are susceptible to problems such as rust, accumulation, and lead-welded joints, which may significantly shorten their lifespan. While recommending the replacement of cast iron with PVC pipes might seem easier, it's not always the most necessary course of action.
Don't let that scare you off—a cast iron skillet can last a lifetime (or longer!) and is easy to maintain if you remember a few simple cleaning tips. If you ever mess it up, don't worry: The great thing about cast iron is that it's easy to restore.
With proper care, a good cast iron pan can last for generations, becoming even better with age. Whether you're new to cast iron or just need a refresher, this care guide will help you keep your pan in top shape.
If cast iron is left in the sink to soak, put in the dishwasher, or allowed to air dry, it will rust. It can also happen when you store your cookware in moisture-prone environments, such as a cabinet near a dishwasher, an open cabinet in a humid location, or stored outside.
A good set of irons can last you around 300 rounds of golf, which means about ten years of play based on 30 rounds a year. You may even get more play out of longer irons as they're used less frequently than other clubs in a set. The key indicator that you need a new iron is the state of the grooves in the club head.
The more you use a rusted pan, the more iron you'll consume in your food. It's best to avoid cooking with a rusty cast iron pan. If it's reached the point of corrosion or deep rust, throw it away rather than risk your and your family's health.
Since olive oil is such a pantry staple, many people naturally wonder if they can use olive oil to season cast iron. You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.
From a food-safety standpoint, the surface of a cast iron pan during cooking easily reaches upwards of 300 degrees, which is high enough to kill any bacteria that don't get washed away.
That's why our simple cleaning steps have you rub oil into your pan after each use to ensure the seasoning remains for quality cooking. You can also season your cast iron cookware in the oven. This method adds a more thorough layer of seasoning onto the entire pan, strengthening the bond to the iron.
Check for warping as well by using a credit card or some other flat surface as a reference against the cooking surface of the pan, and check if it wobbles or spins on a hard flat surface. Minor warping isn't necessarily a dealbreaker, most of my vintage skillets are a little warped and they cook fine.
For the oil to form a shiny non-stick coating (polymerisation) it needs to go past its smoking point. If you're seasoning the pan over a flame then you want the pan on a medium-high heat. If using the oven method, set the oven to very high or 240C/220C fan/gas 9 – which is about as high as most ovens go.
Oil, especially canola oil (bad, unhealthy oil), should not be used. If a quick oiling (not seasoning) in between is desired, it's best to use a high temperature oil like avocado. A quick rub can do the trick, if your pan looks a bit dry. I have one pan that is about 100 years old!
All in all, you'll want to do this oiling-and-heating process three to four times, to set down a good initial layer of your own seasoning. Once you're done, just let the pan cool down. It's now ready for cooking.
When using carbon-steel and cast-iron pans, some people like to heat the dry pan first, then add the oil. This is because high heat causes the oil to oxidize and polymerize, allowing it to bond to the metal, filling in any small pits and divots—a process that seasons the pan, essentially giving it a nonstick surface.
Keep It Seasoned
Seasoning cast iron is an easy process which makes it different from other pans. You season it once and it's good for decades.
This might look intimidating, but remember that you really can't ruin cast iron. Even if you strip away most of the seasoning, you can still rebuild it into the sleek, nonstick skillet you expect.
As grooves in irons slowly wear over time, different shortcomings arise. Theoretically, a shot hit with an iron that has worn grooves will have less spin. On some shots that produces a knuckleball that swerves off line. Other shots hit with the same club might launch higher, then fall short of the distance expected.
Price is not necessarily an indication of value. You can't buy a good game – even with the latest and most expensive driver and irons you can still go out and shoot 100. And in reality, the most expensive clubs will be harder to hit than the mid-range clubs, so won't do you any favours.
How Often Should You Replace Your Golf Driver? That is not to say you need to replace your driver every year with the latest model. Keep in mind that 3 to 5 years of use is a general guideline and differs for all golfers.