If you’ve had your cast iron skillet for a while, chances are it needs to be reseasoned—meaning it needs to be recoated to create a stick-resistant surface and guard against rust. Expert Mark Kelly, spokesman for Lodge Cast Iron Cookware, tells us how.
Wash the cookware with warm, soapy water and a stiff nylon brush. Rusty? Scrub it with steel wool. Rinse and dry thoroughly.
Apply a thin, even coating of vegetable oil to the entire surface of the pan (inside and out) using a paper towel. Set pan aside.
Place aluminum foil on the bottom rack of your oven to safeguard it from oil drips. Heat oven to 350°F.
Place the pan upside down on the top rack of the oven. This will allow the oil to drip down and coat the entire pan. Leave the pan in the oven to “bake” for one hour.
Turn off the oven and let the pan cool in the oven, or remove it with mitts and place it on a wire rack to cool for an hour. Store your newly reseasoned pan uncovered in a dry place.
What is your favorite recipe to make in the cast iron skillet?
Love & Sparkle,