About two weeks ago we used our Facebook page to ask you what you were using your coconut oil for, we wanted to know if any of you guys had thought of any recipes or uses that we just hadn’t come up with yet. One of the things that hadn’t even crossed our mind was seasoning a cast iron skillet. Cast iron skillets have been making a big come back lately, whether you are buying them new or had a family member pass one down to you their popularity is on the rise. The thing with cast iron cookware though s you can’t wash it like a normal dish using soap and water, you have to season it to clean it and get it to be stick resistant.
To season a cast iron pan all you really do is rub it down in lard or cooking oil. Most people will recommend olive oil for this process because traditionally olive oil or vegetable oil were the only things people used, but I’m here to tell you that when it comes to seasoning a cast iron skillet coconut oil is your best bet. Having a high smoke point so the oil doesn’t burn off is essential when seasoning cast iron, coconut oils smoke point is about sixty degrees higher than olive oils. In addition to having a higher smoke point, the lauric acid in coconut oil gives it anti-fungal and anti-bacterial qualities so by using coconut oil you are protecting your skillet, and your family, against germs.
Here’s what you need to do.
- Thoroughly rinse your skillet with hot water.
- Coat the entire pan in Kelapo Coconut Oil, use a light coating, the oil should not pool and should easily be absorbed into the skillet. (Do not just coat the cooking surface, the seasoning process will help protect against rust)
- Bake the skillet at 350° for one hour.
- Let the skillet cool and wipe of any excess oil with a paper towel.
- For best results, repeat this process two or three times.
I hope you found this helpful, enjoy cooking with your freshly seasoned cast iron skillet!