quote:Originally posted by that smart chick:
If we're gonna make cornbread then one of ya'll is gonna hafta help me season my cast-iron skillet. It's been used a lot lately and somehow, someone washed it (!!!) and it's got a few spots on it. Anyone know how to burn one out in the oven without smoking up the whole house?
Here is the way I 'season' my cast iron skillets... and an egg will even slide off for a few days!!!
First wash very well, rinse very well, then put in oven for a few minutes to get completely dry.
Then put some sort of oil in it... remembering to line the walls of the inside of the skillet...
Put it on the top burner of your stove on HIGH, until it starts smoking pretty bad... then it is good to go... for a couple of weeks.
Yes, it smokes while seasoning, just one of the Yucky things I have to put up with to have a nice skillet that when turned upside down, the cornbread just falls out on its own!!!
On my smaller ones, the eggs won't even stick for SEVERAL cookings after seasoning.
You can use ANY oil, but when seasoning, I prefer plain old lard... it seems not to smoke nearly as bad, and seems to 'season' for a longer period of time.