How to Season a Cast Iron Kettle

How to Season a Cast Iron Kettle? ( Avoid Doing This)

If you are all perplexed on how you can season a cast-iron kettle then you are at the right place. We are here to describe to you the easiest method with which the cast-iron kettle will be perfectly seasoned. Seasoning will not only prolong the kettle’s life but also make its exterior remain in the same way it was always. Further, it will contribute to its improved performance. Therefore, one should not neglect the seasoning of the cast iron cookware. 

How to Season Cast Iron Kettle- The Simplest Curing Process

Before beginning with the cast-iron kettle seasoning, you need to understand its types. There are various kinds of kettles that are composed of cast iron. There is one kind that does not require seasoning to be done. This is due to the fact that it is covered with a porcelain enamel finish. It has superior properties which include resistance to corrosion as well as scratch resistance. Having complete protection due to increased resistivity against bases as well as acids makes this kind easy to maintain. Therefore, there is no need to season such kinds of cast iron kettles. 

However, there is another kind of cast iron kettle that doesn’t have any such coating. Its surface is completely raw and therefore has a high probability of chemical attacks. Therefore, it needs a protective layer to prevent the kettle from being corroded. 

This seasoning will add to its hardenability. Ensuring longevity and durability, it will also make the kettle appear newer for as long as you have it. Therefore, we have described in great detail the steps below through which you can season a cast-iron kettle. This process is effortless and doesn’t consume much of your time. Let us first get to the ingredients and things that we will be requiring in this curing process. 

Items Needed for Curing Process

The items which are needed to ensure effective seasoning are as follows

  • Paper towel 
  • Clean cloth 
  • Oven 
  • Sink 
  • Lukewarm water 
  • Dishwashing soap 

The Seasoning Process

The seasoning process consists of 4 simple steps which require minimal time and effort. They will take you by surprise due to the unmatched convenience they offer and how effective they are. Not only will your kettle perform better but also will have a longer life. These four steps are washing the kettle thoroughly, drying it which is followed by baking and finally repeating the last two steps. Let’s get to these uncomplicated processes to make your unprotected kettle well-protected. 

Washing the Kettle Thoroughly and Drying the Kettle 

If you have a brand new kettle, you still have to wash it using dishwasher soap and lukewarm water. In case the kette is being used for some time and is rusty thereof, you need to clean it perfectly. For that, you can take the assistance of grit sandpaper or either a steel scrubber. This will completely take the rust off the cast iron surface. Then you can wash it the usual way with dishwashing soap and water. 

After washing it [perfectly to remove any residue, dirt particles and soap particles, you can then dry it. Drying is an essential step that should not be ignored. You need to dry it using a clean cloth or either a paper towel. One should ensure proper drying as that carries prime importance in the seasoning or curing process. To ensure that the kettle has been dried perfectly, you can heat it in the open which is preheated at 375 degrees Fahrenheit. This will eliminate any moisture or water droplets, making the kettle ready for the layer of oil. 

Coating the Oil 

Next comes coating the layer of oil on the kettle.You can use any oil which has a great breakdown temperature or in simple words, a low-fat oil. This low-fat oil will be converted to the other plastic state perfectly and will be adhered to the kettle nicely. Therefore, vegetable oil or canola oil is preferred for the job. 

After taking the oil which offers great effectiveness while being affordable and available, coat a uniform layer of that oil. The layer needs to be applied using a paper towel that is dipped in that particular oil. The paper towel needs to be wiped on all the cast iron surfaces, no matter inside or outside the kettle.

 After one has applied the oil evenly, make sure to wipe out the excess which will create issues in the seasoning process, making it ineffective. Therefore, make sure that there is an even, uniform, and thin layer of oil before moving on to the baking step. 

Baking the Kettle 

After the oil has been applied evenly, the kettle needs to be baked. The oven which was preheated at 375 degrees should be increased to 450 Fahrenheit. Place the kettle inside it in the middle rail. Make sure to place an aluminum foil under the kettle. This foil will prevent the dripping of oil. Placing it will make it convenient for you as it will prevent later clean-ups. Thus, it is always wise to place the foil underneath. 

You need to keep the kettle in there for about 60 minutes. This will make the oil change its state while absorbing onto the cast iron surface. This step if done right will result in the formation of the protective layer on the cast iron surface. You will notice heavy smoke emerging from the oven. This is nothing to worry about as this is due to oil changing state and burning. This is why it is always recommended to do this process in a well-ventilated area. You can leave the windows open for proper air ventilation. 

Repeating the Last Two Steps 

After the kettle has been baked once, you need to take it out of the oven. After keeping it at normal room temperature for a couple of minutes, you need to reapply the oil and again bake it. This process has to be repeated at least thrice for the best results. After that, your cast iron kettle is perfectly seasoned and ready to be stored. To store the kettle, you need to choose a cabinet that is dry. This will prevent rust formation. Make sure to dry the kettle afterward using it to boil the water. 

Frequently Asked Questions 

Yes, you need to season a cast-iron kettle to prevent the formation of rust. You can skip seasoning the inside of the cast-iron kettle as that has been composed of elements that are already corrosion resistant. However, the outside needs to be seasoned twice a year.

You should at least season a cast iron pan, skillet or kettle twice a year. It is recommended to increase the count of seasoning if the cookware is old. 

One should season the cast iron at temperatures above 400 Fahrenheit.

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