Seasoning Cast Iron Pans

There is nothing like cooking on cast iron. It’s non-stick, utilitarian, and easy to clean.

The only thing is that you have learn how to take care of it if you want it to last a long time.  That’s why you have to re-season that ‘some-bitch.  It’s really easy to do:

1. The first thing you have to is to clean that little sucker out.  I clean mine with soapy water and scrub out all the carbony food bits then put the pan on a hot burner to dry off.
2. Once it’s dry, take some vegetable oil  (avocado oil, canola oil, coconut oil) and with a paper towel, work about a tablespoon into the cooking surface and up the sides
3. Next get your oven up to about 450 degrees and put the cast iron upside down on a sheet pan and bosh that sucker in the oven.
4. After about 30 minutes, shut the oven off and leave everything in there to cool for a while.
5. Repeat steps 3-4 a few times and that’s it.

It can take a little while to get this done, but just doing it while you clean.  Or while you should be doing other things, like homework, like I should be doing right now.

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