How do you season your Cast Iron Skillets?
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Never wash them.
I use mine to saute onions, cook bacon, toast grilled sandwiches, pan-fry steak, that sort of thing. And immediately after use, while the pan is still hot I run it under hot water, use a soap-free scrubby, rinse until clear, and let dry on the hot/turned off burner. Use mine almost every day, love them! Jan in VA |
I have the one my mother used, and do what Jan does to keep it seasoned.
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I had one that was new and needed seasoning. I did it this way:
http://www.realsimple.com/food-recip...519/index.html |
Originally Posted by Jan in VA
Never wash them.
I use mine to saute onions, cook bacon, toast grilled sandwiches, pan-fry steak, that sort of thing. And immediately after use, while the pan is still hot I run it under hot water, use a soap-free scrubby, rinse until clear, and let dry on the hot/turned off burner. Use mine almost every day, love them! Jan in VA |
I season mine on the stove top. I let it heat dry, then add a drop or so of vegetable oil and wipe around the bottom and sides. Continue to let it heat with the oil in it for 15 - 20 minutes.
When I wash mine...yes I do too...I wash with dish soap and hot water. To dry it I place it back on the burner and let it get hot until the water evaporates, then I wipe it with oil on a paper towel again. I've had the same set of skillets for over 30 years and still counting. |
After washing with hot water and green scrubby, I dry and then add a tad of oil and wipe with paper towel. I keep mine out on stove top for use every day. Here's a link you might like even though it is for dutch ovens- great recipes and care tips.
http://papadutch.home.comcast.net/~papadutch/ |
The key to keeping the cast iron skillet seasoned is never use an abrasive cleaner. I use the method described by bakermom but at 475 degrees to season. Along time ago, I read that you should heat your skillet first, then add oil
or spray for cooking. I have one skillet that I use for bacon or any other food that has a lot of salt. Salty food wil cause food to stick. |
I've tried twice and ended up throwing them away. My Dh's grandmother had several for over 50 years and could not believe I could cook without cast iron. My Magnalite works beautifully and needs no cuddling.
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If I season after the pan is clean I use mineral oil because it doesn't go rancid and it's edible.
I also use mineral oil on my wood cutting boards. |
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