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Creating your own seasoning puck for cast iron cookware is a fantastic way to maintain and enhance the non-stick surface of your pans. This recipe combines the richness of beef tallow with the drying properties of castor oil to form a durable and effective seasoning layer.
Ingredients
- 3 oz beef tallow
- 1 oz castor oil
- 1 oz beeswax pellets or grated beeswax (for a harder, more solid puck)
Note: You can adjust the quantities based on the size of the puck you wish to make. Ensure that ingredients are pure and free from additives for the best results.
Equipment Needed
- Double boiler or a heat-safe bowl and saucepan
- Mixing utensil (spoon or spatula)
- Silicone molds or ice cube trays
- Parchment paper (optional)
- Airtight container for storage
Instructions
- Prepare the Double Boiler:
- Fill the bottom pot of a double boiler with water and bring it to a gentle simmer. If you don’t have a double boiler, place a heat-safe bowl over a saucepan filled with a few inches of water, ensuring the bowl doesn’t touch the water.
- Melt the Beef Tallow:
- Add the beef tallow to the top part of the double boiler. Allow it to melt completely, stirring occasionally to ensure even melting.
- Incorporate Castor Oil:
- Once the beef tallow is fully melted, slowly add the castor oil to the mixture. Stir continuously to ensure the oils blend thoroughly.
- Mix Thoroughly:
- Ensure that the beef tallow and castor oil are well combined. The mixture should be smooth and uniform without any lumps.
- Pour into Molds:
- Carefully pour the liquid mixture into your chosen molds. Silicone molds or ice cube trays work well for creating easily removable pucks.
- Cool and Solidify:
- Allow the molds to sit at room temperature until the mixture solidifies completely. For faster results, you can place the molds in the refrigerator.
- Remove and Store:
- Once solid, pop the seasoning pucks out of the molds. If desired, wrap each puck in parchment paper to prevent sticking.
- Store the seasoning pucks in an airtight container in a cool, dark place until ready to use.
Using the Seasoning Puck
- Clean the Cast Iron:
- Ensure your cast iron cookware is clean and dry before applying the seasoning puck.
- Apply the Seasoning:
- Rub a small piece of the seasoning puck onto the surface of the cookware using a cloth or paper towel. Apply a thin, even layer to cover all surfaces, including the sides and handle.
- Heat the Cookware:
- Place the seasoned cast iron in an oven preheated to 450°F (232°C) for about an hour. This process polymerizes the oils, creating a durable non-stick surface.
- Cool Down:
- After heating, allow the cookware to cool completely in the oven before removing.
- Repeat if Necessary:
- For optimal seasoning, multiple layers can be applied following the same process.
Storage Tips
- Shelf Life: Properly stored seasoning pucks can last indefinitely. Ensure they are kept in a cool, dry place away from direct sunlight.
- Handling: Use clean utensils or gloves when handling the pucks to prevent contamination.
Additional Tips
- Consistency Adjustment: If you prefer a harder puck, increase the proportion of beef tallow. For a softer puck, add more castor oil.
- Safety First: Always handle hot oils with care to prevent burns. Use oven mitts and ensure good ventilation when melting fats.
- Test Small Amounts: Before scaling up, you might want to make a small batch to test the seasoning quality on your cookware.
To Use the Seasoning Puck
- Rub a small amount of the puck over your cast iron surface after it has been heated.
- Use a clean cloth or paper towel to spread a thin, even layer.
- Heat the pan in the oven at around 450°F (230°C) for 1 hour, allowing the oil to bond with the iron.
- Let the pan cool, and repeat if needed for extra seasoning layers.
This puck combines the rich, polymerizing qualities of castor oil with the conditioning properties of beef tallow, while beeswax adds extra hardness and staying power to the puck.