HOW TO CLEAN AND SEASON AN OLD OR NEW CAST IRON SKILLET:

HOW TO CLEAN AND SEASON AN OLD OR NEW CAST IRON SKILLET:

For a “tag-sale find” cast iron skillet, using a soft cloth, scrub rust spots with salt; rinse and dry.

Next step, it’s important to season your cast iron skillet to make it a non-stick pan. Season a new or old cast iron pan by rubbing it with a relatively thin coat of neutral food-grade oil such as canola, or shortening such as Crisco. Rub the oil off with paper towels or a cotton cloth. The pan should look dry, not glistening with oil.

Place the cast iron pan, upside down, in the oven, with a sheet of aluminum foil on the bottom to catch any drips. Heat the pan for 40 minutes in a 450 to 500 degree oven. Once done, turn off the oven, and let the pan cool to room temperature in the oven. 

Hot Handle Caution: Remember the handle on cast iron remains hot, so use an oven mitt or insulated handle cover before touching a hot cast iron skillet.