How to Season a Used Cast Iron Skillet

Cast iron is a great investment. It cooks food beautifully, can last forever, and you don't have to be concerned about harmful toxins breaking down and leaching into food. Most people prefer buying new cookware, but when it comes to cast iron, the older the better. Older cast iron was machine-finished for a smoother surface, a step that most companies skip these days. A smoother surface means fewer problems with food sticking. There's nothing unhealthy about cooking in used cast iron, as long as you prepare and season it correctly.

Things You'll Need

• Cast iron skillet
• Bricks (optional)
• Sand paper (optional)
• Food-grade oil
• Paper towels
• Cookie sheet
• Pot holder

Instructions

1. Take a good look at the condition of your skillet. If it was well-seasoned and cared for, it will be mostly black, with a smooth, glassy, even surface. If this is the case, you can simply wash it and proceed to seasoning it. If it is more gray in color, blotchy, rough or uneven, scratchy, tacky, or has rust spots, you should remove the old seasoning before proceeding.

2. Place the pan in a self-cleaning oven for a cleaning cycle. Remove your oven racks and place a brick or two on the bottom of the oven. Set the skillet on the bricks, close the door and start the self-cleaning process.

3. Wash your cast iron with dish soap and water. Dry it with a dish towel. Place it on a stove burner on medium for a few minutes to fully dry it. Any moisture trapped in the pan will lead to uneven seasoning.

4. Rub your pan, inside and out, with a light coating of some kind of food-grade fat. You can use vegetable oil, olive oil, lard or bacon grease. Use a paper towel to rub in an even coating all over it.

5. Place a cookie sheet on the center rack in your oven. Set your skillet onto the cookie sheet to catch any fat drippings. Set your oven for 400 degrees Fahrenheit, turn it on and close the door. Leave the skillet in there for 15 to 20 minutes.

6. Using a pot holder, pull out the skillet. Wipe off excess fat with bundles of paper towels, being careful not to burn yourself as it will be hot. Remove the cookie sheet and set the skillet back on the rack. Close the oven door and bake it for an additional 45 to 60 minutes.

7. Turn off the heat, leaving the oven door closed and the cast iron pan in the oven for another hour or two, until it is cool enough to handle.

8. Frequent use will help your pan develop a good seasoning layer, but until your pan is well-seasoned, repeat the oven seasoning process as often as you like.

Tips & Warnings

• If you don't have a self-cleaning oven, use a medium-grain sand paper to scrub off the old seasoning and any rust spots. Avoid using soap on your seasoned cast iron as it can damage the seasoning layer. Scour it instead by rubbing it with a couple of tablespoons of course salt and a paper towel. When the food particles are gone, rinse it with water. Clean your cast iron immediately after every use and always dry it thoroughly with heat.

• Make sure the cast iron is completely dry before seasoning, as moisture can cause the pan to crack in the oven. Place it on the stove top on medium heat for a few minutes to ensure all moisture is evaporated. Be sure the bricks are also dry by placing them in the oven on low for a while before starting the self-cleaning cycle. Never place cast iron in a dishwasher. Never pour cold water on a hot cast iron skillet,or place hot cast iron into a sink with cool water, as the shock can crack it.

References

• Using a Cast Iron Skillet
• Cast Iron Cookware
• The Irreplaceable Cast Iron Pans