Looking after your Bakeware

Hi fellow Cakers

I found instructions on how to care for and season your cake tins and seeing as i have maybe a dozen rusting in the press i'm going to try this with my next set :) choose which one suits you best !
Please remember this is only advice and each type of cake tin differs in the care needed.
Happy Friday.

Cookware made of Cast Iron, Cast Aluminium and Steel should be seasoned

The process of seasoning fills the porous cooking surface with carbonized oil. The seasoning forms a protective barrier against oxidation (which would otherwise cause pitting and/or rust), and it helps to keep food from sticking to the surface.

First, Wash That New Pan

♦   Scrub your new pan in hot, soapy water to remove packing oils, then rinse well and towel dry. Put it over a heat source or a 200°F oven for thorough drying, then let it cool before seasoning it.

♦  We do not recommend washing pots and pans in the dishwasher; iron and steel will rust in it, and some finishes can get marred from the harsh detergents.

The Best Oil for Seasoning

♦  We recommend Peanut Oil, because it has a very high smoking point.

♦   Grape seed and Canola also have a higher tolerance than most oils to high heat.

♦   Flaxseed Oil is recommended for thin coatings and repeated heating’s. *

♦  We do not recommend using butter, olive and other oils that will smoke at low temperatures for traditional seasoning methods. If you want to be traditional about it, you can use lard.

The Oven Method

♦   Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim.

♦   Put the oiled pan in a 300-350°F oven for about an hour.

♦   Remove from the oven and let cool.

♦   Then wipe off excess oil and your pan is ready to use.

 The Clean Up

♦ After each use, clean your pan with very hot water and a scrubbing brush, then dry. Remember that you can speed thorough drying by briefly putting the pan over a heat source.

♦ By the way, if you must use soap, you will need to re-season the pan after washing it. And if the steel or iron pan ever rusts (aluminium doesn't rust), just sand out the rust, wash thoroughly and re-season to make it like brand new.

♦   Keep your seasoned pans out of the dishwasher. The harsh detergents will remove the seasoning, undoing all that great work that just went into making your new pan last forever.

Storing

♦   If you don't use steel and cast iron pans very often, spread a light coating of oil on the inside surface of the pan before storing it.

♦   When steel and iron pans are to be out of use for a long time, oil heavily and store in a plastic bag to keep from rusting.

♦   Cast aluminium pans don't need coating, because they can't rust. They can be stored without additional care

Thanks to http://fantes.com/seasoning.html for these great tips