Thursday, February 10, 2011

I heart my cast iron skillet!

I have had this skillet for 29 years now, its just a baby in cast iron skillet years, and will last me lot longer. They just get better with age, if you take care of them.
When I was visiting my sisters, I was looking at her cast iron skillet. Its looked so smooth and shiny.
Made me realize it was time to once again season my skillet. Seasoning a cast iron skillet is a natural way of creating a non-stick surface.
Here's how I season my skillet.

Heat oven to 250 degrees. Using two racks in the oven. Place one in the middle of your oven. Another on the bottom with a foil lined cookie sheet, to catch any drippings from your cast iron skillet.

There may be some smoke, so you may need to open a window or use your oven fan. I've never really had any problem with smoke.

Rub a thin layer of shortening, like Crisco, lard, or bacon grease, all over the inside, bottom, and sides. I have used liquid vegetable oil, but I wasn't happy with the turn out, it left a sticky surface on my skillet and didn't season properly. The stickiness did go away after a time or two using it.

oiled down cast iron skillet

Place the skillet upside down on the top rack over the foil lined cookie sheet.

Bake cast iron skillet for 1 to 2 hour. Allow skillet to cool. It will be very hot! If your pan is new you will need to repeat this process 3 to 4 times to get a good seasoning bond. When it comes out of the oven wipe off any excess oil.

When the pan is perfectly seasoned, it will be smooth and shiny and very black in color.

cast iron skillet

I re-season my skillet when food begins to stick to the surface or rust spots show up.
Happy skillet seasoning,


1 comment:

Dory said...

Ok.... so I read this and I've been to the kitchen to look at mine. They could be twins! :o)


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