How to Season Cast Iron Skillets

Level:
Easy
Ingredients
  • New cast iron cookware
  • Warm soapy water
  • Vegetable shortening
  • Paper towels
Directions

Preheat oven to 325 degrees F.

Wash new cast iron cookware with warm soapy water and promptly towel dry. Generously coat cookware with vegetable shortening. Bake in oven for 1 hour.

Remove skillet from oven and rub again to redistribute oil. Place in the oven and bake again for 1 hour. Remove from oven. Wipe excess oil off with paper towels, then allow to cool before storing. Store in a cool, dry place, with paper towels below and on top of skillet to protect shelves and skillet.


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3.3 21
<div>I often burn my pans.Yesterday I found a SySrion Stainless Steel Chainmail Scrubber was rather helpful. </div><div>I tried a good way by using a Iron Steel Cloth.Leaving them as new as the first time you bought them and zero scratches! U all should have a look.Here is the link:http://www.amazon.com/SySrion-cast-iron-Cleaner-Stainless-Steel-Chainmail-Scrubber/dp/B00XMMKPI0/</div> item not reviewed by moderator and published
I purchased an iron skillet that was seasoned to company standards. I followed Emeril instructions, however, I seasoned with bacon fat and Emeril's Essence. Awesome! Just make sure you follow the rules of water and no soapy water for clean up. item not reviewed by moderator and published
Thank you my mother in laws skillet looks beautiful!! item not reviewed by moderator and published
Good thorough information that was simple to follow and not overly explanitory. item not reviewed by moderator and published
After doing a bit of research, the general consensus is flaxseed oil is the best oil to season a pan with. item not reviewed by moderator and published
Perfect a thing of the past that granny always did and no longer around to ask. Thank you, Thank you and Thank you, again item not reviewed by moderator and published
Emeril Rocks! That said, all I use in the kitchen is iron (except saucepans and a Crock Pot. I used Crisco the first few years, but it always left the pan sticky. Crisco also wears off easily. Now I use good old fashioned lard, It holds up better and never gets sticky. Every couple of weeks I'll give them the once over with a light coat of lard for good measure. I also do my seasoning in my gas grill so the smell stays outside. I use my big 16" frying pan for crispy oven baked "home fries" and I'll wipe a very light coat each time I put it under the broiler. That keeps it seasoned all year long and the tators don't have a greasy taste or texture. (makes a great deep dish pizza item not reviewed by moderator and published
I use Crisco Shortning and you are not supposed to use a lot, a very very thin coat. Wipe it on and wipe it off. Then heat the pan upside down so that if there is any excess it will drip down instead of bake into goop on the pan. When cooking, everything sticks if the pan is not seasoned properly. Seasoning also preventy rust. If there is rust use steel wool to remove any and all rust. Then season to prevent any more rust. You should do the seasoning process several times for the best seasoning. Also a tip when cleaing after use.... wipe out with a warm wash cloth and dry, then place back in the oven or on the burned for a short time to let all the water that you may have missed evaporate. If you use your cast iron often then you won't have to season it as much. Do not store food in the cast iron cookware and it is not recommended to boil water in the cookware. If you buy a new peirce of cast iron cookware (skillett, kitchen oven, dutch over, ect...) there is generally a protective coating applied. That does not season the cast iron. It is just a generic coating that the manufacturing industry puts on there. To remove it: Wash your new cast iron in hot soapy water. Do not leave it submersed in the water or leave water standing in it. Wash it throughly and with steel wool to get that coating off. It the coating is left on it will not season properly. item not reviewed by moderator and published
I recommend heading to cookingincastiron.com for slightly more detailed instructions. The guy has a video podcast that actually shows you a great method for seasoning and re-seasoning cast iron. item not reviewed by moderator and published
Dito that last comment....how do you clean and season old cast iron? And how do you know when it needs to be re-seasoned? item not reviewed by moderator and published
How do you season &amp; clean old, rusty cast iron? It was my grandmothers and she had a set of them (6, 8, &amp; 9 1/2"). All of them had rust in them. Donna Cincinnati, OH 10-02-2008 item not reviewed by moderator and published
Cast iron skillet was first thing I bought. Everything sticks to it. I really really need some precise instructions on how to season it, and was expecting more information on this article. item not reviewed by moderator and published
TO "Nix the soap" comment below. You use soap to clean pan prior to seasoning it. After seasoned you are not to wash with soap. I don't think its a big deal just using shortening to season. Many other seasoning methods I've found online just use seasoning-no salt. item not reviewed by moderator and published
I just bought Emeril's Cast Iron 6 qt Dutch Oven. it is suppose to be preseasoned, but you still have to season it. Do I use Shortening (Like Crisco) or liquid vegetable oil. It is very unclear. I went into another web site. it said to only use shortening, but his directions only says Vegetable oil. Please advise. item not reviewed by moderator and published
In the on air show - salt was used in curing the cast iron - but no mention of that here? item not reviewed by moderator and published
Great information. item not reviewed by moderator and published
The shortning burned and made a big mess that I can't seem to clean off now. item not reviewed by moderator and published
thanks for the info item not reviewed by moderator and published
I watched the show and was fascinated to see Emeril use salt in his cast iron seasoning process. Eager to buy my own skillet and follow his instruction, I am disappointed to discover this step seems to have been omitted in the recipe. It would help too, to know how to properly care for my seasoned skillet once I begin using it. Please clarify! item not reviewed by moderator and published
Being a 'Teflon' kid, I had no idea how to season cast iron. I was starting to give up when I thought, "ok, someBODY on FoodNetwork has got to know how this is done." I'd seen Alton Brown do a seasoning cast iron skillet, but I didn't think I'd ever use cast iron. I was wrong! Grandma shipped me her cast iron frying pan before she passed on, and her steak &amp; superior fried chichen recipes. Which just so happens to be, for steaks, a near dublicate of Alton's "STEAK YOUR CLAIM" method!! Small world, huh??? item not reviewed by moderator and published
Gave all the necessary details. Might have been nice to add information about proper use of skillet after it had been seasoned. I also wonder if different oil besides vegetable shortening would work for seasoning. Also a short video on the Food Network suggested turning the skillet upsidedown in the oven when heating so the shortening wouldn't accumulate in the bottom. Don't know how much difference that makes. item not reviewed by moderator and published
http://www.marthastewart.com/934354/how-season-cast-iron-skillet item not reviewed by moderator and published

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Cast-Iron Skillet Cornbread

Recipe courtesy of Damaris Phillips