How To Season A New Cast-Iron Skillet

    

     Have you been trying to find an already seasoned, 60 year old skillet to purchase, because you don't have the foggiest idea of how to season a new one.  Heloise to the rescue.  I found the answer in one of her books I recently acquired.  Guess what I will be asking for this Christmas.

 

     First wash it with sudsy water, then rinse with hot water and dry well.  Slather on a thick layer of unsalted vegetable shortening over the inside and outside.  Set it on a cookie sheet and bake it in an oven at 250 degrees for 1 1/2 hours.  Wipe the grease around occasionally with a dry cloth or paper towel to keep the surface evenly coated.

 

• After baking the skillet, allow it to cool, then wipe out any excess grease.  Buff to a sheen with a dry, clean cloth or paper towel.
• If you have an old skillet that has become rusty, just re season it.  Remove all of the rust with a scouring pad.  Wash and dry.  Follow the instructions above to season it.
• Never let your skillet soak in soapy water.  After you have finished using it and it has cooled,  wash it quickly with a mild detergent and hot water.  Run lots of hot water on it while scrubbing with a nylon net scrubber.
• Use a nylon scrubber to remove any baked on food.  You should never use a harsh cleaner or metal scouring pad.  This will scratch the surface.
• After rinsing the skillet, place it on a burner on medium-high for a few seconds only, to dry it.  Don't keep it on the burner for long.  If your skillet starts to smoke, the seasoning will be removed.
• When skillet is completely dry and before storing, apply a light coating of  vegetable oil.  Place a coffee filter, paper cup or grocery sack on the top and bottom when stacking.
• Every now and then you will want to clean the grease that gets burned onto the bottom and sides of your iron skillet.  Most people will simply put the iron skillet into the fire of a barbecue grill.  The grease burns off as the coals burn down and go out. 
• Don't ever try to cool it with cold water because this might cause your iron skillet to crack.
• Seasoning should be done to your skillet at least once a year.  

source:  All New Hints From Heloise, A Household Guide For The 90's.