Reply #24: It's easy, but takes repetition [View All]

[Zomby Woof]

Mine in nearly 8 years old and can last a lifetime.

Use Crisco SHORTENING instead of vegetable oil. Completely coat it, using a strong paper towel, with the shortening. Heat it in the oven at 300 for an hour.

There may still be unprotected spots, and that is normal after the first seasoning. I would urge that you take it through several cycles like the one above until all bare spots of iron are gone.

It will have a copperish color at first, but when you start cooking with it, it gets darker and darker until it is eventually black.

Use very hot water and a strong paper towel to clean it... not boiling, because that could strip some seasoning, and NO SOAP. In the first year or so, it is okay to re-season if needed. You can never overseason an iron skillet, and cooking with it can add to it.

My favorite recipes include cornbread (I rule with cornbread), or just good old bacon and eggs. You can use it for all kinds of things. I throw mine directly on the coals of my Weber Kettle Grill and sear Cajun-style steaks or fish!

It is one of the best kitchen tools ever. Glad you want one!