How to season and clean your cast iron skillet

Cast iron cookware will last a lifetime if you treat it right. Here’s how to do just that.

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4 Responses to How to season and clean your cast iron skillet

  1. Unclezip says:

    I have a lot of cast iron, and have found the best way to get one stripped is to put it in the oven and select self-clean. You’ll get a sparkling clean chunk of iron ready for seasoning. Canola works well enough, and it’s the easiest to find around here.

  2. =T. Wrangler= says:

    I “borrowed” my skillet when I left home in 1975, fried countless ribeyes in it since then.
    No telling how old it is, was probably new when parents got married in the mid-’50s.

    You can bet your ass it’s well-seasoned now.

  3. Riverwood says:

    Never use soap on cast iron! If it gets really nasty fill with water and set it to boiling on the stove. The boiling water will scour the pan nicely with out soap, besides soap pulls the seasoning out of the pan and requires much more work. Some of my cast iron collection is over 100 yrs old and going strong, it’ll outlast my Grandkids, if taken care of. It’s all I cook with; pans, skillets dutch ovens, kettles, ladles…… the list goes on and on.

  4. Moscow Hippy says:

    I have been using soap on my cast iron for 30+ years and have never, ever, had an issue. After washing dry it on the stove on high heat and then lightly coat the inside with Crisco or other oil.

    If it is my 12″ or larger skillet, or any of my dutch ovens, they are dried in the oven at 350 for 15 min, and then the inside is coated lightly with Crisco or other oil.

    But, your mileage may vary.

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