Petek
Cook
I own a Le Creuset cast iron sauce pan. Most of the pan is enameled, but the bottom exterior of the pan (the part that actually touches the heating element of the stove) is raw cast iron. The pan has a wooden handle that I can't remove. The bottom was originally seasoned, but over the years the seasoning wore off and the bottom now is rusted. I know how to scour off the rust and how to season cast iron (coat with oil, bake in oven), but the presence of the wooden handle makes baking seem like a bad idea.
How can I re-season the bottom of the pan? I posed this question to Le Creuset customer support. They offered to replace the pan (possibly for a fee), but offered no advice about re-seasoning the bottom. I prefer, if possible, simply to restore the pan to its original condition.
I searched the Internet for advice. I found one suggestion that was relevant to my situation: wrap the handle with a damp cloth, wrap that in foil, then oil the bottom and bake in oven. However, I don't have lots of confidence in that advice, since the person making the suggestion hadn't actually used that technique. Does it seem reasonable?
I had one idea: Wrap the wooden handle in foil and coat the bottom of the pan with oil. Place in an oven whose door is open, leave the handle sticking out of the oven with the bottom of the pan facing up and then turn on the broiler (it's electric). Might that work? Any other suggestions? Thanks in advance.
How can I re-season the bottom of the pan? I posed this question to Le Creuset customer support. They offered to replace the pan (possibly for a fee), but offered no advice about re-seasoning the bottom. I prefer, if possible, simply to restore the pan to its original condition.
I searched the Internet for advice. I found one suggestion that was relevant to my situation: wrap the handle with a damp cloth, wrap that in foil, then oil the bottom and bake in oven. However, I don't have lots of confidence in that advice, since the person making the suggestion hadn't actually used that technique. Does it seem reasonable?
I had one idea: Wrap the wooden handle in foil and coat the bottom of the pan with oil. Place in an oven whose door is open, leave the handle sticking out of the oven with the bottom of the pan facing up and then turn on the broiler (it's electric). Might that work? Any other suggestions? Thanks in advance.