Seasoning Cast Iron Skillets?

scott E.

January 9, 20110 found this helpful

If the patina is not all gone (chunks missing), you need to remove it with steal wool and reseason. If it is just not shiny you can just reseason it. Rub the inside of the pan with lard (corn oil will work but lard works better). Place in a 300 f. oven for 1 hr., let cool and wipe out. Do this 4 or 5 times and it will be good as new. You can find lard where the Crisco is. This is how my grandmother reseasoned her pans before non stick coatings. Never put acid foods in them, no tomatoes, etc. They will eat off the patina.

Mary

January 12, 20110 found this helpful

Place aluminum foil on the bottom rack of your oven or use a cookie sheet wide enough to hold the frying pan.
Preheat your oven to 350 degrees.

After use, clean and re-coat with a light layer of oil before putting it away. Put paper towel over surface if any other pot sits inside of it. (That prevents rust forming.)

Lilac
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January 12, 20110 found this helpful

Fry bacon in it. Do not eat the bacon. Rub the bacon greese all over the inside and place the skillet in an oven under low heat. 180 will do.