How to properly season cast iron pans

[phyregod]

This is a touchy topic, with there being 100 different ways to season pans, but I've tried just about every one of them and this is what I found to be most effective.

Clean the pan thoroughly. If the pan is used, get a drill and a wire brush and clean the pan carefully (read LIGHTLY) until it is silver again, then scrub the pan all over (but mainly the cooking surface) with 800 grit wet or dry sand paper and warm soapy water. Wash with warm soapy water and rinse very well. This will give you a nice base to work with. Alternatively, you can use brillo pads to clean the pan, but this will take hours to get it properly clean.

For new pans, clean with warm soapy water and rinse very well.

On to the good stuff:

Stuff you need: High quality vegetable oil, a copious amount of paper towels, and a pot holder. You can substitute the paper for cotton towels, but be warned, your towels will be destroyed. DO NOT use a towel with any synthetic material for this procedure.

Once the pan is clean and dry, oil the pan with the vegetable oil. The first oiling, I use my bare hands, working the oil into the pan as well as possible, all over, handle, bottom, cooking surface, all of it. Then wipe the pan down with a paper towel, careful to not rub all of the oil off. You want enough oil to coat the pan, but not so much that it pools in the bottom of the pan while it is being heated. Next, place the pan on the burner on high. Watch the pan carefully and wait until it starts to smoke. When it starts to smoke give it about 5 seconds more and then remove it from the heat and wipe it clean immediately with paper towels. Be VERY careful when you do this as the pan is obviously incredibly hot. Wipe out all of the oil until the pan appears dry, do not use soap or water, just paper towels. Set the pan aside and let it cool completely. You should have a slightly golden brown pan at this point. Take your time, let the pan cool, and repeat the process 3 more times. At the end of this time you will have a very nice non-stick coating in the pan.

This is a slow process, take your time and repeat the procedure until you are happy with the coating. Most pans will be done in 3-4 coatings.


Care of your pans:
Once you get a nice coating on them, you'll want to keep it nice. Don't use any harsh cleaners such as brillo pads or degreasers. Clean your pan with water and a dish towel and dry immediately afterwards. If you need to use soap, use a very small amount diluted with water and wipe the pan down with a very fine coat of vegetable oil afterwards.

[jeff]

Nice little write up!

[wicked1]

will have to try that on a skillet. My mom always told me to put lard in it and throw it in the oven for an hour then drain the excess and wipe lightly calling it done. thanks for the tips.

[Blue_Z]

I love my cast iron pan, I first got one about 6 years ago in college, unseasoned.* I did the lard in the oven method.* When it was new, it was brown/caramel colored.* Now it's a slick black.* I found that to renew the seasoning, it's good to cook something fatty like bacon in it.* After I'm done and the bacon grease is leftover, I take a papertowel and wipe the inside of the pan down with the grease.* I never let the pan get near any soap and it always sits on the stove even when it's not in use.* It's my most used pan by far.* Also my favorite.

[wrydolphin]

I have always been a fan of using salt and paper towels for cleaning a cast iron skillet. I had a really nice surface on it until my mother got ahold of it. :(

[BE350Z]

Great write up! Great thing about doing it your way is it doesnt take to much time and you can do other stuff while your letting it cool off... Gonna try this over putting it in the oven thanks!