Seasoning Directions for a Cast Iron Skillet

Cast-iron skillets are old fashioned cookware that are built to last a lifetime. These skillets heat evenly and consistently, and can be used in the oven, on the stove or over an open fire. Traditional cast-iron skillets do not come with a nonstick surface, so before you cook with your skillet you will need to season it. By seasoning your skillet, you are baking in multiple coats of oil and creating a smooth, protective coating that is resistant to rust, and ideally non-stick. With proper seasoning and maintenance, your cast-iron skillet will last a very long time.

Things You'll Need

Mild detergent
Lard or bacon grease
Paper towels

Baking sheet
Foil

Instructions

Preheat your oven to 200 degrees Fahrenheit. This low temperature opens the pores, allowing the cast-iron to adequately absorb more oil.
Wash the new cast-iron skillet with hot water and mild detergent. This will remove any factory anti-rust coatings. Immediately dry the skillet with a towel.
Line a shallow baking sheet with aluminum foil.
Place 1/4 cup of bacon grease or lard into the skillet. Use a folded paper towel to rub the oil

into the inner bottom and sides of the skillet. Liberally coat the interior and the handle.
Turn the skillet upside-down and place it on the foil-lined baking sheet.
Place the baking sheet into the oven and bake for 3 hours.
Turn the oven off and let the skillet cool in the oven. Once cool to the touch, remove the skillet and wipe it down with a paper towel. Wait one hour, then wipe the skillet down again.
Repeat this process two to three more times to create a strong, seasoned bond and protective coating.

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