English: A cast-iron pan. (Photo credit: Wikipedia)
As I was browsing southernliving.com I ran across this article from the Jan 2012 edition.
I sometimes need to be reminded of things so I reread the tips for taking care of my cast iron skillet. You see, I am trying to season a new one. I have a well seasoned skillet that took me years to get just right…black, smooth, and well seasoned. It made the best crispy, crusty cornbread. After a two-step move, some of my household items are still in storage…and I am slowly finding things, but no time to wait to find my old skillet. So, I purchased a new “seasoned” Lodge skillet. My thinking is that it will not take as many years to get it just right….black and well seasoned. We shall see. I still want to find my old skillet though, and hopefully it will surface in one of the next few boxes. In the mean time I have to break in a new skillet. If you have an old cast iron skillet you know what I mean.
It seems I can only make good cornbread in an old cast iron skillet, so wish me luck with my new one. And, maybe you, like me, need a refresher about taking care of your old, or new, skillet.
Disclosure: The following instructions are from the Southern Living website http://www.southernliving.com.
How To Season a Cast-iron Skillet
For day-to-day TLC, clean cast-iron skillet under hot water only (never use soap) and dry with towel before putting away.
Your trusty cast-iron skillet will eventually lose its sheen and, as a result, its super nonstick powers. Bringing back its luster and protecting it from rusting is as easy as a scrub, oil, and bake. Here’s how to season your cast-iron skillet.
How To Season Your Cast-iron Skillet in Five Steps
1.Scrub skillet well in hot soapy water.
3.Spread a thin layer of melted shortening or vegetable oil over the skillet.
4.Place it upside down on a middle oven rack at 375°. (Place foil on a lower rack to catch drips.)
5.Bake 1 hour; let cool in the oven.
To clean, use a stiff brush or plastic scrubber under running water while the cast iron is still warm but cool enough to handle with ease. Kosher salt is also a good scrubbing agent for baked-on stains. The most important tip is to never use soap!
Before cooking, apply vegetable oil to the cooking surface, and preheat the pan on low heat, increasing the temperature slowly.
Never marinate in cast iron. Acidic mixtures will damage the seasoning. Reseason if food particles start to stick, rust appears, or you experience a metallic taste.
How To Season Your Cast-iron Skillet in Five