Several times I tried to use cast iron frying pans, but I never did get the seasoning of the pan correct. When my Mom no longer had the strength to lift her cast iron dutch oven she gave it to me. This 60 year plus cooking vessel has become my favorite cooking utensil. I hope these seasoning directions will encourage you to reach back in your cabinet and begin using your cast iron skillet.
1. Pre-heat oven to 325�
2. Wash skillet with warm, soapy water and dry thoroughly.
3. Apply a thin coat of vegetable oil, or vegetable shortening with a paper towel on all surfaces, inside and out.
4. Place in oven on center rack, upside down. Place a baking sheet or a sheet of foil on the rack beneath to catch drippings.
5. Bake for an hour, then turn off heat, open door, and allow to cool inside oven before removing.
6. Skillet is now ready to use.
To wash, scrub with hot water and a brush without detergent. Never use sharp or metal utensils on it while cooking and never place in the dishwasher. If it finds its way into the dishwasher, don't fret - just repeat seasoning process.
No comments:
Post a Comment