Oct. 22, 2009
Seasoning (Re-Seasoning) Cast Iron Skillets
Posted in Homeschool Kitchen
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Another dear blogger asked this on her blog, so I thought others might be interested in my reply... 1st ~ was your skillet seasoned properly? It's really VERY easy. Pour about 1TB of oil (I use olive oil) into your skillet, bunch up a section (or 2) or a paper towel, rub the oil all over the inside of the skillet - bottom & sides. DO NOT RINSE! Let that sit until your next use. Do this in-between EVERY use. Obviously, if you've over-used the oil & it's dripping when tipped or tilted, you've used far too much. After a little while, you'll get the hang of how much your skillet absorbs. If this is the FIRST seasoning, bake in a 350* oven for 1 hour, let cool w/oven door open. ***"Baking" the skillet only has to happen before the 1st time you use it OR if you are 'rescuing' one that was misused. 2nd ~ DO NOT ~ EVER! ~ put your cast iron in the dish washer or completely submerge in dish water!!! To clean, srape out food remains w/a good NON-metal scraper - I like those brown plastic ones you get from Pampered Chef. Rinse out. Every-once-in-a-while, squirt just a little dish soap & use a wet dish cloth to clean it if you've cooked something particularly icky & dirty. :-) Dry w/a dish towel or paper towel. Oil as mentioned in #1 (w/o baking). 3rd ~ to simply get the rust off, scrub LIGHTLY w/steel wool & re-season as in #1. If it had been rusted badly on the outside, too, put a little oil on the outside when you re-season. I know this works b/c I lovingly use my gr-ma's old cast iron skillet almost everyday - it's probably older that me (I'm 50, that would make it ANTIQUE! lol). I rescued it from a relative who had repeatedly put it in her dishwasher & didn't know why it was looking so bad. (Scream!!!!!!!!!!!!) Blessings from Ohio, Kim Wolf<>< |
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