How to Condition a Cast Iron Skillet
A well-stocked kitchen from yesterday always included a cast iron skillet. Heavier and more durable than its contemporary counterparts, it was conditioned to prevent the iron from rusting and keeping food from sticking to the skillet's surface. Today cast iron skillets typically come preseasoned, enabling the consumer to immediately use the pan. But if the new skillet is metallic gray or an older skillet in need of reconditioning, season the pan before cooking food. Does this Spark an idea?
Things You'll Need
- Plain steel wool
- Baking soda
- Dish soap
- Paper towel
- Melted shortening
- Cookie sheet
- Aluminum foil
Instructions
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1
Read the manufacturer's instructions that come with the new cast iron skillet, looking for any advice on seasoning or conditioning. This may tell you if the skillet has already been conditioned or if that particular brand has any special requirements.
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2
Scrub the pan with plain steel wool to remove any rust spots or cooked on foods. This step only applies to a pan with rust or food buildup. If the stains are stubborn, set the skillet on the burner and boil some water in the pan with a spoonful of baking soda to loosen the food.
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3
Wash the pan in hot water and dish soap. Rinse and dry thoroughly. Many cast iron gurus insist that the only time you ever wash a cast iron pan with soap is before it is seasoned, and to not use soap when washing it after seasoning.
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4
Preheat the oven to 350 degrees.
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5
Wipe the entire pan with melted shortening, lightly coating the pan. Use the paper towel to apply.
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6
Cover a cookie sheet with aluminum foil and place it on the top rack in the oven. Set the skillet on the foil covered cookie sheet, placing the skillet upside down.
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7
Leave the cast iron skillet in the oven for one hour at 350 degrees. After one hour, turn the oven off and allow the skillet to cool down in the oven.
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8
Wipe the pan down with a paper towel and store in a dry area.
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