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Step 1
Cast iron is a very porous material. Skillets have a protective wax or oil coating on them and this has to be removed prior to seasoning. The way to do this is to use a Brillo or SOS pad and scrub every inch of the skillet. I know that you will read information that will say not to scrub Cast Iron Cookware, so have I. If you try to season a skillet without removing the coating, you are wasting your time. The color will not change from gun metal gray to black, the oil you use to season with will leave a sticky residue, and the food cooked in the skillet will stick and also have a very bad taste.
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Step 2
Wet the skillet and a Brillo or SOS pad. Using a lot of elbow grease, scrub the skillet inside and out. Dry thoroughly. Rub a light coat of oil on the outside of the pan and a medium coat on the inside. Cooking oil is what you need to use. Have your oven set at 250 degrees. Place skillet in the oven for 3-4 hours. You may have to repeat this process 3 or 4 times. When the skillet turns black, you know that it is seasoned.
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Step 3
The more you use the skillet, the better it will cook. About every 3-4 months, I will oil my skillets and bake them again.
I think food tastes better cooked in cast iron especially cornbread. I also think that cooking in cast iron is much healthier than cooking in a non stick surface.
