1. Clean the Pan
Clean the pan thoroughly, paying attention to every detail.
2. Heat the Pan
Dry and heat the pan.
3. Apply Animal Fat
Once the fat has soaked into the entire interior, simmer over low heat for 30 minutes. During this time, keep the pan oiled (Note: Do not dry-heat). Depending on the type of cast iron pan, ensure the fat is evenly applied to the exterior.
4. Cool and Clean
Turn off the heat and let the pan cool to room temperature for about 30 minutes.
5. Apply Vegetable Oil
Pour about 50ml of vegetable oil into the cast iron pan. Using a cloth or soft brush, apply a small amount of oil along the pan's surface in a spiral motion from the inside out, ensuring the oil is evenly distributed across the entire surface. This allows the cast iron to fully absorb the oil, making it less sticky and easier to clean later.
6. Drying
Dry the pan over low heat for about 10 seconds, until no water droplets remain. Do not dry for too long.
7. Cleaning
Use a soft cloth or sponge to clean the pan. Avoid using abrasive brushes to prevent scratching.
8. Cooking
Use medium-low heat. Avoid high heat to prevent overheating and warping.
9. After cooking
Wash the pan immediately to prevent food residue and grease from solidifying.
10. Long-term storage
If you need to store the pan for an extended period, ensure it is completely dry and apply a thin layer of vegetable oil to prevent rusting. Avoid dry-heating the pan.