Iam getting a iron skillet. how do you get it ready, how to prime it or whatever you do HELP.......?

Answer 1

It is called "seasoning". Older is better in terms of iron skillets. If you have not already chosen one, go to an antique store and buy an old one. Don't buy a new one. they are not nearly as good as the old ones and no matter how much you season them, they will never be as good. Get one that seems a bit deep - that will be better. The one from the antique store may not even cost any more than a new one.

Seasoning a cast iron skillet is not especially difficult, but it does need to done right and often to maintain the natural non-stick qualities of the pan. If you've ever seen a cast iron skillet up close, you may have noticed a black layer on the cooking surface. That charred or burnt appearance is one sign of a well-seasoned cast iron skillet.

If it is new, first wash it with hot soapy water to remove any adhesive or sticky residue that might be on it. Dry it thoroughly. You should never again use water to clean it. In future, clean it only with paper towels and salt.

Preheat the oven to 350 degrees or a bit higher. Wipe a generous amount of any oil or grease all around the inside of the skillet. Wipe away any obvious excess, but leave a generous amount.

Put the skillet upside down on the top rack of the oven with a cookie sheet on the bottom rack to catch any drips. Leave the skillet in the oven for at least an hour. There will be a smoky smell and a little smoke - normal. The oil is filling the little crevices in the skillet which will prevent food from sticking. After about an hour, remove it from the oven and let it cool.

Seasoning done - for the first time. You will need to repeat this process from time to time. As the skillet ages, it will get better and better.

Some foods may still cause a problem. Frying eggs for example unless you use a lot of oil. If you cook something with a tomato base in the pan you may need to reseason it. Each time you season it, it will be a little better.

You don't need the heat turned nearly as high as for other skillets when you cook in a cast iron skillet. Be careful of that. Always clean it while it is still hot. Never use cleansers or abrasive cleaners. Don't even use soap unless it is absolutely essential, though hand dishwashing soap is not bad. If you use soap and water wipe it with veg oil when it is dry.

I have used cast iron skillets all my life. I have several different sizes. I even use one of mine to bake banana breads. They are great pans, but take some getting used to. Unlike most other skillets, it will give you a lifetime of use - and then you can pass it on to one of your kids.

I hope this helps. Enjoy using your skillet.

Answer 2

You mean you want to season it. I love cast iron it lasts forever and when well seasoned it becomes nonstick. Once it is seasoned you can keep it non stick by frying bacon or fatty things in it, and never use soap or scouring powder to clean it. running it under hot water and a good scrub will keep it seasoned and clean.
To season a cast-iron skillet, first preheat the oven to 350°. Wash the skillet in hot, soapy water, and dry it completely. Apply a thin, even coating of shortening on the interior and exterior of the skillet; don’t use vegetable oil as it can leave a sticky film on the iron. On an aluminum foil–lined baking sheet, place the skillet upside down in the oven. Allow the skillet to heat for an hour, turn off the oven, and let the skillet sit until it’s cool to the touch.

Answer 3

Seasoning Frying Pans
Q: What does it mean to 'season' a frying pan? How is it done?

To season a frying pan means to treat it with oil so as to create a non-stick coating. This is usually done to cast iron pans. The oil fills any microscopic holes in the metal and then dries like a shellac, sealing the surface.

Since Teflon coated and hard-anodized aluminum pans are already non-stick, there is no need to season them. While some cooks season stainless steel pans, manufacturers generally do not feel it is necessary.

To season a pan, preheat your oven to 300°F (150°C). Preheat the pan on the stove top. When warm, coat the inside surfaces of the pan with vegetable oil or lard. I prefer vegetable oil for its higher smoke point, although some people claim that it leaves a sticky finish. Continue to heat just until you see ripples appear on the surface of the oil. At this point, pour off any excess oil, give it a quick wipe with a folded paper towel held in a pair of kitchen tongs, and then put the pan into the oven for 45 to 60 minutes. Remove the pan from the oven and allow it to cool to room temperature.

Seasoned pans should not be washed in the dishwasher or scoured with abrasive cleaners or pads, as this will remove the coating. Wash in warm water with a small amount of dish soap and dry immediately.

Eventually the seasoning will wear off in areas. You can tell that this has happened because food will start to stick or rust spots will appear. When this happens, clean the pan well using a steel wool pad, and then re-season it.

Answer 4

Wash it thoroughly with detergent, rinse it and dry it by hand. Then coat it lightly with a vegetable oil. Do this every time you use it. Never, ever put it in the dishwasher or allow it to "air dry"...it will rust. Enjoy! There's nothing better than a properly maintained iron cooking pot or skillet! I still use the iron skillets my grandmother had.

I've never done the "oven" thing....never had a new skillet. Sounds quite reasonable though..thanks for the tip.

Answer 5

Wash it in soapy water and remove any rust.

Dry it well, then put some oil in the pan and get a kitchen towel and wipe it out with the towel. Using the oily towel, make sure all the pan is coated with oil, outside as well. It should glisten but not drip.

Now put it into the oven and bring it up to about 180'C. Turn off the oven and let the pan cool. When its cool, lightly wipe (the inside only) with a little oil and wipe out again with paper towel. Store in a dry place.

That should be the last time you have to oil the outside of the pan. From now on just wipe and oil the inside of the pan after use.

If something gets badly stuck in the pan you CAN wash it or soak it (put water in the pan not the pan in water) but you will have to re-season the inside. You can do this by doing the oil thing with the towel just on the inside and putting the pan on the stove till it gets hot - not smoking - then let it cool down. Oil it again lightly and store it.

Answer 6

I have several iron skillets and love them, they're healither and last longer than the teflon coated pans.
To Season a skillet
What You Need:
Cast Iron Cookware
Melted Shortening or oil
Soft cloth or paper towel
Aluminum Foil
Cookie Sheet

Wash skillet in hot, soapy water. Rinse thoroughly and dry completely.
Apply a thin coating of melted shortening (Crisco, for example) or vegetable oil with a solf cloth or paper towel.
Preheat oven to 350 degrees. Place skillet UPSIDE DOWN on top oven rack.
Place foil on a cookie sheet and place on bottom rack of oven. This will catch the drippings from the skillet.
ipes in this book: "Cooking in Cast Iron:Yesterday's Flavors for Today's Kitchen"
Tips:
Clean skillet after use while still warm with hot water and a plastic scrub brush.
DO NOT put in dishwasher or wash with soap or dishwashing detergent.
Dry cast iron cookware thoroughly after washing, then spray lightly with vegetable oil (Pam, etc.) Wipe dry and store. Never store cookware with lid on; cast iron cookware needs air circulation.
Reseason cookware after cooking beans or acidic foods (such as tomatoes). Frying or cooking foods with fat content helps expedite the seasoning process.
Do not use cast iron cookware for storage of food.

Answer 7

In the old days, they used to say salt would prime an iron skillet, but today it is not needed.

Answer 8

Try getting a nonstick cooking agent such as Pam and coating the press with it. turn the heat to the half way setting and let it get to temp. When the Pam has cooked off reapply and turn the temp up to 60%. Repeat at ten % increments until you are at 100% and the press should be seasoned.

Answer 9

We just wash and use whenever we buy a new one, just to let you know they cook food uneven so you'll have to watch it because of the heating element some spots just get hotter than others

Answer 10

fastest way:
rinse with water,
dry,
rub oil( vegatable, or whatever) in it

best way:
rinse clean,
and fry some bacon in it.

when you do to clean it after each use,
just use water and a scrubie, no soap.
it will season over time,
the longer you own it the better.