Cast iron skillets are such a good thing to have in the kitchen. You can cook evenly in a cast iron skillet and it really is the choice of professional cooks for many dishes. What is more, the stick resistant surface uses no chemicals the way that most non-stick cookware does, which is important for many people.
Before using a cast iron skillet or if you have yours for a while, it will need to be seasoned or reseasoned. Seasoniong not only creates that stick resistant surface, but it also guards against rust.
The first step in seasoning is to start with a clean surface, so wash it in warm soapy water and use a nylon brush to scrub it. If you pan is at all rusty, use steel wool to remove the rust. After washing the skillet, rinse it and dry it completely.
Next, take a paper towel and some vegetable oil. Use the paper towel to spread a thin but even coat of the oil all over the pan, both inside and out (you can skip the handle). You are basically greasing the pan with the oil on all sides.
Set you pan aside and get your oven ready. First place some aluminum foil or a cookie sheet on the bottom rack of your oven. This will protect your oven rack and the bottom of your oven from dripping oil.
Heat your oven to 350 degrees. Then place your pan on the top rack, facing upside down, Having it upside down will help the oil distribute evenly along the pan. The pan should stay in the heated oven (leave it on) for one hour.
After the hour, you can shut off your oven and leave the pan in it to cool. If you do want to remove the pan, make sure that you use oven mitts and place it on a wire cooling rack to cool.
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