Instructions for greasing cast iron cookware

Seasoning is the secret to making cast iron naturally durable and non-sticky. It is necessary because it creates a barrier between your Hosse cookware and any contact with oxygen or water that would cause the pan, pot or plate to rust. At the same time, the seasoning acts as a smooth non-stick surface to prevent foods from sticking. Cast iron cookware is inherently porous. This is extremely important because the pores actually allow the oil to stick to them during the seasoning process.

Anytime you cook meals that include oils and fats (such as sauteed vegetables, bacon and eggs, cornbread, or pork chops), the spices will continue to build up. This seasoning method is the most commonly used way of seasoning cast iron cookware. Before you start using your Hosse pan/pot/plate to prepare dishes that contain acidic foods such as tomatoes, lemons and white wine, you need to make sure you have built up a significant layer of seasoning.

A step-by-step forging guide

In the process of using your Hosse pot, if you find it necessary to add a layer of seasoning or completely re-season the pot, follow this guide for best results.

What you'll need to get started:

• Grape seed oil (or equivalent);
• Strong paper towels;
• Oven.

Hosse Cast Iron Seasoning/Polishing Instructions

1. Preheat your oven to 230°C

2. Scrub the pan thoroughly to remove food residue, as you would after cooking. If you find it difficult to clean, use an abrasive sponge for the dirtier areas. 

3. Dry well with a clean dish towel.

4. Pour approximately half a teaspoon of oil into the bowl and spread over the inside surface, lips and handle with a cloth. Flip it over and apply the same process to the rough exterior.

5. Using a clean paper towel, wipe the inside and outside of the pan/pot/plate until it is almost dry and matte. It is important to wipe down the pan to the point where it looks like there is no more oil left on the surface, especially the inside. If you fail to remove enough oil, the pan/pot/plate will look splotchy, requiring a thorough cleaning.

6. Carefully place the dish upside down in the preheated oven, being careful not to damage the surface as you place it on the rack.

7. Dry it for 60 minutes.

8. Turn off the oven but leave the pan/pot/plate inside to finish curing for another 30 minutes.

9. Remove and repeat 2-3 more times if needed.

Note : If you end up with spots on the pan as a result of using too much oil, don't worry - your Hosse pan, pot or hot plate will still cook beautiful and delicious dishes.