Charring and Treating

1. Sauté several onions and garlic cloves in the skillet and char them until black.

2. Bits of the charred onions and garlic will form a layer on the surface of the skillet; let the skillet cool and scrape this debris from the surface.

3. Treat the inside of the skillet by applying several layers of a mixture of salt and vegetable oil, let it stand for several minutes, and clean the skillet.

Scrubbing and Re-seasoning

1. Wash the pan with strong soap and hot water.

2. Scrub the inside of the skillet with a light abrasive, being careful not to scratch it. Dry with paper towels.

3. Re-season the skillet by rubbing a thick layer of vegetable shortening on the inside and baking the skillet in an oven at 250 degrees for two hours.

Boiling Liquid

1. Empty a can of tomato juice or tomato sauce, or a mixture of one cup of vinegar and four cups of water, into the skillet.

2. Bring the liquid to a rolling boil, reduce heat and maintain a low boil for 20 to 30 minutes.

3. Remove the skillet from heat and discard the contents. Clean the skillet and re-season it, if necessary.