Cast-Iron Skillet Seasoning

Before...

Before

Taking care of your skillet is not that hard if you follow few simple steps. I loved using mine, which I received from my dear friends when they moved to California. But then we moved, and somewhere along the way I forgot about it. While waiting to be seasoned in the Projects box in the garage, it picked up more gunk and rusted. Meanwhile, one weekend afternoon I was told my shakshuka doesn't taste the same anymore. I knew it was not the lack of my cooking skills, so I rolled my sleeves and followed the below steps, because I do not like hearing "...doesn't taste the same.." comments.

When I dug my skillet from the overflowing Projects box,..

1.I first apologized to it, and promised to never forget about it again. This is a very important step, acknowledging the mistake to regain the lost trust, and I think I did.

2. Then, I washed it really well in a hot soapy water (for a good excuse to get a manicure later), and let it dry thoroughly about 2-3 hours.

3. I rubbed a thin layer of safflower oil and placed it upside down on a middle oven rack (with some foil underneath for any drips) at 375F to season for about 1 hour and 20 minutes. Then I turned the oven and let is cool in there entirely.

Tips

There should not be any moisture left before applying the oil.

Use high heat resistant oils such as vegetable oil, or even shortening, do not use olive oil (or scented oils) as it will burn.

The house may smell, so it would be best to open some windows, burn some candles, and perhaps work on other things from your Projects box while your skillet is being seasoned.

It's not a good idea to go shopping with the oven on and a burning candle, although it is very tempting idea -- to return with delicious veggies for the seasoned and ready skillet to start cooking.

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