How do you season a cast iron casserole?

What steps to season a cast iron casserole?

1. Clean the cast iron casserole:

• If the Dutch oven is new, start by cleaning it with warm water and soap to remove any dust, oil, or residue from the manufacturing process.
• Use a soft sponge or brush to clean the casserole, then dry it thoroughly with a clean cloth or paper towel.
• Important : If you have already used the casserole without having seasoned it, make sure it is clean before starting.

2. Seasoning: apply oil to the cast iron casserole dish

• Take a small amount of oil or grease and apply it to the entire casserole dish (inside and outside) using a clean cloth or paper towel. Make sure the oil layer is thin and even.
• It’s essential not to overdo it, as a layer that’s too thick could become sticky or uneven.
• Remove excess oil: After applying the oil, take a clean cloth and wipe off the excess. The oil must be distributed very finely on the surface of the casserole, without visible excess.
• Preheat the oven: Preheat your oven to 200°C (400°F). This is the ideal temperature for seasoning cast iron. If your casserole dish is particularly large, you can place it upside down on the oven rack to prevent oil from pooling in the bottom.

3. Cooking and seasoning the cast iron casserole dish

• Place the casserole dish (upside down) on the oven rack to prevent the oil from dripping inside. You can put a sheet of aluminum foil on the bottom rack to catch any oil drops.
• Let the casserole cook in the oven for 1 hour. The heat will allow the oil to polymerize and form a protective, non-stick layer.
• Let cool: After an hour, turn off the oven and let the casserole cool completely inside. Do not take it out immediately, as a sudden change in temperature could damage it.
• Repeat if necessary: If you want to strengthen the protective layer, you can repeat the process 2-3 times. The more you heat the casserole with a thin layer of oil, the more it will develop a strong, non-stick seasoning layer.

Tips on seasoning my cast iron casserole dish

• Type of oil: Some oils, such as flaxseed oil, are especially recommended for seasoning cast iron utensils because they create a longer-lasting layer. However, oils like sunflower oil, canola oil, or even duck fat can also do the trick very well.
• Regular Use: The more you use your cast iron casserole dish, the better seasoning will naturally improve. If the surface begins to appear dry or food begins to stick, it may be necessary to reapply a thin layer of oil and return it to the oven.
• Maintenance after seasoning: once seasoned, it is advisable to wash the casserole in hot water without soap, using a soft brush or sponge. Do not wash on high heat or in the dishwasher.