[TekDragon]

Seasoning
I picked up a new cast iron skillet today, only to be sorely disappointed with the "instructions" included with it.

It reads as follows:
"Add vegetable shortening to skillet, let melt and coat pan. Let sit in oven for 1 hour at 400 degrees Fahrenheit." Ok, straight forward and very very vague. Luckily I have done this before, and I feel it necessary to pass on my experiences with the process.

Before we get started, it is imperative that I state that you must, under ANY circumstance, do NOT wash the cast iron, EXCEPT for the first time. You will destroy the protective coating (the seasoning) on the pan.

First thing is first. Wash that skillet. and wash it very well. Soapy water, and 3-5 minutes soaking after a good scrubbing. After it's finished, dry it up.

You will be using the oven for the next step. Set it to 400 degrees Fahrenheit. Put one tablespoon of veg shortening into the pan and stick it into the oven while it pre-heats.

Once the shortening moves around, but the pan is still cool enough to handle, take a paper towel and coat that bitch. Top, bottom, sides, handle. EVERYTHING has to be coated. Because it is iron, and not stainless, it will rust. The point of the seasoning process (coating it with fat) is to seal it up so that it won't rust on you. After coating it, put it FACE DOWN in the oven. Face down so that you have an even coating and it doesn't pool in the middle of the pan. And have a drip catch of some sort under the pan.

One hour later, let it sit until it is cool enough to handle. With a paper towel, clean off the excess fat. We're not done yet.

Next step (probably do this the day following) is to do the same process all over again with a coating of oil in the pan. Same steps (except the washing) apply. Again in the oven for an hour at 400 degrees. Do not use an oil that burns easily (olive oil). Stick with Canola oil.

CLEANING

To clean your newly seasoned skillet, there are a few methods. None of which include soap. The easiest one is simply hot water and a cloth. Other option (which I prefer) is coarse salt and oil while the pan is still warm. Half a teaspoon of salt or less will do. Add the oil. With a paper towel, use the salt as an abrasive to remove any undesired pieces of leftover food.

Now, I know some of you are saying "This is not hygienic at all!" True, it's not at first. The heat that cast iron can take is more than enough to kill any bacteria on it for the next round of cooking.

Hope this helps, and maybe someone else will go out and buy a skillet like I did today.