January 3, 2011
How To Cure Iron Skillets:
Seasoning: To season a cast iron pan is to create a slick coating by baking on multiple thin coats of oil. This will protect the iron pan from rusting and makes for a non-stick pan You season a cast iron pan by rubbing it with a coat oil ( a light coat of oil). Rub the oil off with paper towels or a cotton cloth. The pan will look like there is no oil left on the surface the pan will look dry, not glistening.
NOTE: Use vegetable oil lard for seasoning your cast iron pans.
Place the cast iron pan, upside down, in the oven, with a sheet of aluminum foil on the bottom to catch any drips. Heat the pan for 30 minutes in a 450 to 500 degree F. oven. Once done, turn off the oven, and let the pan cool to room temperature in the oven. Repeating this process several times will help create a stronger "seasoning" bond. I usually do this process 3 to 4 times. NOTE: Seasoning cast iron pans does generate smoke similar to cooking in a dirty oven.
The skillet will be slightly discolored at this stage, but a couple of frying jobs will help complete the cure, and turn the iron into the rich, black color that is the sign of a well-seasoned, well-used skillet or pot.
Remember - Every time you cook in your iron pan, you are actually seasoning it again. The more you cook, the smoother the surface becomes!