To achieve a superior polymerized flaxseed coating regeneration of your cast iron cooking surface it is most important to remove built up food particles that have accumulated during the cooking process.
A scouring agent is required.
We have had a bit of a serendipitous break through at our pan research facilities in Richmond regarding best scouring techniques for preparation of cast iron before applying a seasoning oil.
In turns out that 240 grit sandpaper really hits the mark.
This fine sand paper is fast and effective and available at all hardware stores in the painters section. It can be purchased in small rolls (10cm*100cm) and costs two or three dollars.
After sanding wash the pan in warm water and dry.
Use flaxseed oil as your seasoning oil.
The application of flaxseed oil is entirely different to conventional seasoning oils and application techniques.
Warm the pan that is to be seasoned so as to "condition the cast iron" for receiving the applied oil.
Best application cloth found to date is an old cotton tee shirt cut into pads.
Cover all pan surfaces with a fine coating of flaxseed oil. Use the drier part of your application cloth to wipe back any excess surface oil.
You only require the thinnest coat of flaxseed oil.
Place the pan UPSIDEDOWN on a high oven rack.
Turn the oven up to high heat and bake the pan for 30-40 minutes at least 220-250C.
Turn off the heat and allow the pan to return to room temperature.
It is essential that the pan completes the "smoking" phase during which will see the pan smoke until the oil arrives at the "cured" stage.
Avoid laying down a thick coating of oil as only the flaxseed oil surface cures ( hardens) effectively leaving the oil beneath "underdone" and soft.
Repeat step 2 as it has been found that this double coating of polymerized flaxseed seasoning is a very effective regeneration of a cast iron cooking surface.
We have developed and released a new product, The Long Handle,
It is a 300mm long slim handle.
In a league of its own as the superior cast iron heat resistant handle, it exhibits a very
slow increase in heat profile.
The handle is designed to fit all element cookware models.
The extra length enables a great two handed grip that facilitates superior pivot control
especially when moving the larger and heavier pans, E3 and E4.
The longer handle also enables deeper oven placement and easier safe retrieval of the pan from an oven or open fire.
These long slim thin handles generally enable pan use without hand protection.
If the pan is cooking over high heat or for a long duration, it is easy just to remove the
handle keeping the handle cool enough to use without oven mitts.
We recommend the use of this product (30cm in Length ) for E3 and E4 , the large
The original 25mm original handle features in E1 and E2 Kits.
New Release: the E3 Sizzling Hot Cooking Platform
The creation of the E3 came from studying the USA pan pizza market, where cast iron skillets are seen as an energy- and time-efficient replacement for home kitchen pizza stones.
The advantage of cast iron is that it takes five minutes to heat to a high temperature. Comparatively, it takes an hour or more to preheat a pizza stone in the kitchen oven, which is not kind on power bills.
The E3 pan is reminiscent of the vintage USA pans. Measuring one-quarter of an inch thick (6.35mm) at its base, weighing 3.14kg and with a diameter of 29.4cm, the E3 is the perfect size for cooking large family pizzas.
The pan features a handle with the ability, with absolute ease and speed , to instantly separate from or connect to the pan. The "gravity lock" design is of a high order and the detachable handle provides very firm control and unbeatable utility. Designed with enough length for a two-handed grip, the handle enables the user to easily and safely place and remove the pan from the oven.
The E3 design features a low, angled rim which makes it easy to cook flat dishes like dosas, tortillas, pancakes, crepes and omelets.
When using the E3 as a pizza pan, the pizza is made, cooked and served (using a trivet) using the same dish – making a picture perfect serving platter whilst saving on washing up.
The E3 is a product that will out live you. There are no moving parts, joints or materials bonded together to be ravaged over time. It is a simple 100 per cent cast iron pan, protected by polymerised flax seed oil to prevent oxidation and create the best non-toxic, non-stick cooking surface.
E3 comes with two bamboo paddles, a traditional French-style crepe turner and an Element Cookware created pizza peel. The pizza peel has been designed for versatile function and features straight edges on all sides of the spatula.
While you can't scratch cast iron, just like other non-stick coated pans, the polymerised flax seed oil will eventually wear out. However, differing to ceramic or teflon pans, which must be replaced once their non-stick finish is damaged, the non-stick cooking surface of cast iron pans can be easily maintained. In fact, it actually performs better as the surface becomes more smooth and seasoned over time.
The nature of cast iron as a porous metal and the increased mass of the E3 also creates a whopper of a sizzling platform to sear food. Because the pan can be heated to high temperature without fear of damage, it can be used as a sizzling hot cooking platform. Simply grease the cooking surface with butter, lay a steak down fast, and with attention to timing, you can create the perfectly seared steak.
We love this unique pan.
Managing Director, Element Cookware
Seasoning is the process of creating a stick-resistant cooking surface by applying heat to the pan to polymerize applied oil or fat. For the most stick-resistant and durable cooking surface, we recommend applying multiple layers of organic food-grade flax seed oil. Polymerization can be achieved by heating your pan, covered with the finest smear of oil, in a kitchen oven or on a gas or electric stove top.
Element Cookware applies four coatings of flax seed oil to the cooking surface of all pans before delivery. This not only provides an exceptional cooking surface, but also ensures easy cleaning and maintenance. Your pan is ready to be used as supplied.
For the best non stick cooking results, try the application of a small amount of butter to a preheated cast iron pan. The flax seed oil seasoned surface does not allow unsalted cultured butter to adhere and a non stick surface results.
However it is best to cook with which ever cooking medium you prefer or which ever medium suits the food and cooking method. Butter, oil, lard cast iron accepts all cooking oils or fats.
Over time and through regular cooking your pan will continue to be seasoned, creating an even smoother cooking surface. Your pan will only improve with age and regular use.
All foods can be successfully cooked on a cast iron surface that is seasoned with flax seed oil. However, cooking acidic foods can weaken the polymerized surface. If this should occur, simply re-season your pan using flax seed oil.
When attempting to re-season your pan, the cooking surface should be cleaned back.
Intense cleaning is best achieved using steel wool, or if you have access to small electric hand drill, use a circular brass brush that is designed to attach to your drill. This cleaning process will not undo the previous placement of polymerized oil embedded in the porous cast iron surface. It will, however, remove any excess cooking material and will smooth the polymerized surface to enable the successful re-seasoning of the pan using one or two coatings of heated flax seed oil.
You will want to re season the pan whenever the cooking surface becomes less effective in its non stick performance. This may be in three months, six months or a year.
The stove top seasoning process:
Dry completely by heating the pan.
Applied a small amount of oil to all surfaces (this will also protect the pan from rust and enable washing in water without concern).
After oiling all surfaces, wipe the cooking surface with a paper towel, being careful to protect your hands from the hot pan. Ensure no excess oil is left on the pan, just enough to evenly coat the surface.
Turn your stove to high and heat pan until the flax seed oil starts to smoke.
Turn the stove down to a medium-high heat and continue to cook until the smoking stops. This should take about 15 minutes.
Turn the heat off and allow the pan to cool to room temperature.
Repeat steps for additional coats. We recommend at least two coats of flax seed oil for each re-seasoning. For best results, we recommend up to six coats of polymerized flax seed oil. The pan already has four coats as supplied.
As the design and performance of stoves varies from model to model, we recommend observing the start and finish of each smoking phase and adjusting temperatures/times accordingly.
The Oven Seasoning Process:
Oven seasoning is the best option if a uniform seasoning appearance is desired.
Stove top seasoning enables the creation of an excellent cooking surface but struggles to blacken the higher walls as this takes cooking time.
First wash and dry the pan surface completely with a drying towel followed by stove top heating.
Apply a small amount of flaxseed oil to all surfaces
After oiling all of the pan surfaces, wipe the pan to ensure the oil is not applied excessivly.
We have found that a piece of old cotton tee shirt is a perfect non wicking oil absorbent cloth , be careful to protect your hands from the hot pan.
Only the thinnest veneer of oil remains on the surface.
Turn the kitchen oven temperature to maximum ( above 220C) and place the pan upsidedown on the oven racks.
30 minutes should be sufficient for the flaxseed oil to enter and complete the "oil smoking/curing phase".
Turn the oven temperature down to 180 degrees C and allow the flaxseed oil to set off for another 30 minutes.
Turn the oven heat off and allow the pan to cool, this constitutes one coating of flax seed oil as a seasoning agent. Four to six such coats really do produce a very durable and able non stick surface.
The pan is supplied with four coats of seasoning oil and is very able to function in rigorous cooking, cleaning and washing regimes.
There is no need to apply additional seasoning treatment to the supplied pan and we recommend cooking on the pan as it comes straight out of the box.
Further seasoning requirements will become obvious as you progress with learning to cook on cast iron.
The chemistry of the flaxseed non-stick coating is most effectively exploited by cooking with a thin film of cultured butter. The flaxseed oil coating and the applied butter naturally remain separate at the molecular level when cooking.
However cast iron cooking surfaces are suitable for cooking with all vegetable seed oils, such as olive oil or sunflower oil but especially good when utilizing animal fats, such as butter or ghee.
A great description of a similar technique can be studied at Sheryl Canter's blog.