How I Season Cast Iron
- Heat oven to 250 degrees
- Put skillet/piece in oven upside down and allow it to heat approximately 20 minutes should be fine. Be sure to have a cookie sheet or aluminum foil on the bottom shelf if you have already coated it with oil/shortening/Lard
(Actually, if you wipe it well enough, there will be no drips at all. Most people just don’t wipe it that well)
- Remove skillet from oven. Apply a liberal amount of lard or shortening with a lint-free cotton rag or I often use a silicone baster brush
- After applying the lard or shortening, wipe it all off with an absorbent towel. I often use lint free blue ones that I purchase in the automotive department at Walmart or an old T-Shirt works perfectly
- Put the piece back in oven upside down. After putting skillet in back in the oven, increase oven temperature to 300 degrees and set timer for 15 minutes
- After 15 minutes has passed, remove skillet and wipe again. You will notice that when you remove it this time, any excess oil will have begun to pool. This is good, but it is critical – you don’t want the oil to get cooked on like this. You have to wipe it or you will have a bumpy, uneven surface
- Place skillet back in oven upside down. Increase oven temperature to 425-450 degrees and let it go for two hours
- Allow to cool completely in oven
- Repeat 2 or 3 times. If you stripped it completely prior to seasoning it may be kind of bronze colored at first but will darken with use
(Actually, if you wipe it well enough, there will be no drips at all. Most people just don’t wipe it that well)
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