How To Season A Cast Iron Skillet - Frying Pan

I use a cast iron frying pan often which I love, it adds some iron in to your diet.  Some people have told me that they are afraid to use one due to having to Season them and having them rust.  The new cast iron cookware is pre-seasoned and rarely if ever will rust unless they become wet, or they have been stored away with food still inside or outside of the pan.  Seasoning is really easy, just wipe them clean with a paper towel or clean cloth removing any left over food. If there is still food residue, there are 3-things you can do.

Wash your frying pan in warm soapy water, never soak and leave in the water, dry thoroughly. You can sprinkle table salt inside of the pan and wipe it clean with a cloth, the salt acts as a non-abrasive scouring agent, or you can use a hard bristled brush and scrub away the food both work well. Using aluminum foil, scrunch in to a ball and use that to scour the pan. Don't us scouring pad  or steel wool!

To season, take a paper towel dipped in shortening or vegetable oil, rub a thin coating on to the bottom and sides, inside and outside of the pan, place face down in your cold oven on the middle rack. Don't use too much oil or shortening it will leave a sticky residue.  I put a baking sheet underneath to catch the run off of oil that drips down.  By placing it upside down, the oil won't pool inside. Now set your oven temperature to 400-degrees Fahrenheit and let it stay in there for about an hour.  Shut your oven off  and leave the frying pan inside until it cools or  let it stay over night, remove the following day it's that easy. Store in a cool dry place.  With today's new cast iron cookware you don't have to Season unless you start to see some rusting or you had caked on food residue. Pictured is Home Fries With Sweet Onions, recipe is listed here on the blog.