I have just bought a kazan which still needs to be seasoned.
For those who are not aware what a kazan is – it is a cast-iron vessel, shaped roughly like a half-sphere (similar to a wok but deeper). It is used for a variety of things that include shallow-frying, stir-frying and boiling.
I am aware of the existing seasoning approaches for cast iron skillets, specifically the Sheryl Canter approach, which only require the heating of the skillet after rubbing it with a thin layer of flaxseed oil (chosen for its low smoke point) several times. Everything I was able to find about seasoning a kazan uses a different approach (but pretty much the same every time). For this reason, I am wondering if there is a fundamental difference between a kazan and other cookware.
Standard procedure for a kazan (as per my research):
- Wash the kazan (some even scrub the inside thoroughly with a wire brush)
- Heat it until the inside changes color
- Add salt and heat it for about an hour, while moving it around
- Dump out the salt, and add some oil (commonly sunflower or rapeseed)
- Heat the oil, while moving it around, ensuring the entire inside surface of the kazan gets covered in oil
- Fry some onions or a mix of vegetables, which you then throw out
- Lightly oil the inside of the kazan
I understand the steps up to (and including) the salt in the kazan approach are necessary to get any production residue out of the kazan, so I would always do this before moving on to whatever oil I eventually choose.
Why the difference?
The different methods might just be historically grown (there are many different approaches to seasoning cast iron skillets as well, after all). Or the different ways in which different types of cookware are used might require different approaches to seasoning (a kazan has a much wider range of applications than a skillet, and might see more acidic ingredients).
So, would these differences (or any other that I have missed) require a different approach to seasoning? Or would the Canter method work just as well for a kazan?