Seasoning the skillet is easy. Everyone has their own way of how they think it should be done. I’ll stick to the facts and keep it short. Seasoning has nothing to do with adding spices to the pan. Seasoning is a process where you are heating “oil” past its smoke point so that it chemically hardens and bonds to the metal. Use no oil. Cook with oil all you want but don’t use it for seasoning. You want to use something that is solid at room temperature like Crisco. With the skillet HOT, start applying a thin layer of Crisco to the pan with a folded square of t-shirt or cotton. The entire pan. Top, bottom, handle, everything. The t-shirt will get gray or black from the carbon coming off of the bare metal for the first coat. Apply a very light coat. The hot metal will melt the Crisco and soak up what it wants. Wipe the skillet so it looks wet but don’t apply so much that it leaves streaks or you will have streaks permanently bonded in your cast iron.
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Once you have your skillet coated, put it in the oven face down for 45 minutes at 375 degrees. I use the oven mitt the entire time because, well… It’s hot.
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