What is the best way to cure or season a new iron skillet?

Answer 1

Get some good quality oil, like olive. Grease the pan with the oil using a paper towel. Then put it on the stove, with high heat. Let it get nice and hot. Using tongs to hold the paper towel, re-grease, and so forth. This is quite the process, but the skillet will turn out beautifully. When properly seasoned, the skillet should be completely black and have a shine to it. Also, NEVER wash the skillet. After cooking, use a cloth to clean out any remmants, and dry. Oil your skillet, depending on use, every couple of months.

Answer 2

Most of these ladies are giving you the proper answer BUT
I will warn you about something that happened to me. Moral
of the story : NEVER BUY IRON SKILLETS MADE IN CHINA.

There is still good cast iron skillets made in U.S.A. Buy them.
I did everything I was supposed to with the Chinese skillets.
I didn't really like them because the iron was rough and pitted,
but I tried. The skillets started smoking and the stink was
horrendous! I shut down the whole procedure. Rewashed the
skillets and tried again a few days later--same thing.
There was no way I ever wanted that smell in my food so I
put them in the dumpster and lost considerable money on the deal.

Answer 3

wash the skillet very good. Dry it well and wipe the whole thing, inside, outside, upside down with oil. I use crisco for this. but bottled oil or olive oil will work, Make sure you preheat the oven to 450 degrees, and when it's hot, put the pan in for 1 hour. Let the pan cook nd repeat the process ( just dont wash and dry the 2nd time) let cool. The pan is now seasoned. It will get darker each time you use it. DO NOT wash it inthe dishwasher as it will take off the season. Also wipe it out well and make sure it's dry when you store it.
Cast iron stay hot and cooks fried foods better then anything else out there in my opinion.

Answer 4

Just keep a coat of cooking oil on it and never ever put it in water to clean it when it's hot.

In order to enjoy the extra iron that cooking in an iron skillets give us, it's best to just wipe it out in between cooking. If it must be cleaned, always let the skillet cool off completely before cleaning it. The more you scrub it, the less your iron output from the skillet.

Answer 5

Scrub it very, very clean. I won't use steel wool, but hard plastic scrub pads.
Rinse it very well and dry with a lint free towel.
Liberally coat the inside with cooking oil. Use something with fairly high heat tolerance like peanut oil.
Bake it for a good hour or so at about 350.
When it cools, clean out the excess oil with another lint free towel.
I usually give it a second, very light coat and bake it for 10 more minutes.
Use the item. Be careful to not use it for something that will remove the seasoning like a deep dish pizza. (And be wary of intense heat items like blackened fish.)
Clean it well w/ as little soap as possible and gentle cleaning.
Apply the oil and bake again for 30 min or so.
After this second going over, I end up with a cast iron skillet (or whatnot) that is virtually impregnable. If it isn't, I will give it another short curing session. I also rub it with oil every so often and then wipe it out to help.

Answer 6

Wash well with Hot soapy water, dry with a paper towel, cover completely (inside and out) with peanut oil and bake at 350 for 21/2 hours remove wash and dry by the heat on the stove top. To maintain- always start with a hot pan - hot pan cold oil meat won't stick. Wash after use with soap and water and heat dry the heated drying keeps the iron from rusting and will speed your pan to that lustrous black of a perfectly seasoned pan. Do not stack cast iron with out a paper between them to protect the sealed finish. Good Luck!

Answer 7

i'd say with a bit of oil.