How to Season a Skillet

A cast iron skillet is expensive, durable and can be used for a variety of culinary applications in your kitchen. You also don't have to worry about Teflon coatings which have been under increasing scrutiny when you use cast iron skillets. Teflon coatings are now thought to leach into food at high temperatures and are potential cancer causing agents. Because iron skillets aren't coated with Teflon, they need to be seasoned before they become nonstick. Fortunately, seasoning a cast iron skillet couldn't be easier. Here's how to season a skillet to make it nonstick.

Instructions

Difficulty: Moderately Easy

1. Wash the Skillet.
   
   Before you start to season a skillet, it should be scrupulously clean. Place your cast iron skillet into a pan of warm, soapy water. Rinse it carefully in warm water and dry it with a soft, clean towel.
2. Apply Oil.
   
   Use a soft, clean brush to apply a heavy coat of vegetable oil to the cooking surface of the skillet. The cooking surface should be completely covered with vegetable oil. If you don't have vegetable oil available, you can also use lard.
3. Prepare Your Oven.
   
   Line your oven rack with aluminum foil to keep your oven clean during the seasoning process. The oil may drip from the pan during the seasoning process and the foil can save you some clean up.
4. Bake the Skillet.
   
   To season a skillet, turn the case iron skillet face down on the aluminum foil and allow it to bake for sixty minutes. Turn off the oven and allow the skillet to cool for a few hours. Don't touch the skillet with your bare hands during cooling to avoid painful burns.
5. Remove the Skillet.
   
   Put on oven mitts and remove the skillet from the oven once you think it has cooled. Your skillet should now have a glossy, nonstick surface. Repeat this process as often as necessary to maintain the black, glossy surface. It should also be repeated if you notice food starting to stick to the pan.