seasoning cast iron skillets/after years of use,washing?

Question

I have a 10" & 2 smaller cast iron skillets, that I have used for probably15 years.I didn't know any better not to wash them out, so I've been washing them all these years with water/soap.Now I find out they only need seasoned & wiped out after each use.How should I go about seasoning now?

Answer 1

Unless you really scrubbed them they probably still have a little left on them. Start by warming them, then take a rag and coat them with a thin coating of shortening (oil works too, just not quite as well). Place them on the rack in your oven inverted, heat it to 350, turn off oven and leave them there to cool. May have to do this twice, but not usually. For the first few times only use them for fatty foods ( I like to cook a few pans of biscuits or cornbread in them), only wiping them out or rinsing with plain water...no soap... If you have anything to stick use a little salt to scrub, then rinse with water and place in oven (or on top of stove) and warm skillet to dry it out then put another light coat of oil. Now you should be good to go!

Nothing better than good cast iron, I will not use teflon, if cast iron is cared for properly it will never wear out and will stick less than teflon!

Answer 2

You put some good olive oil on it and put it on the stove. You want to make sure you "cook" the oil into all of the pan, not just the bottom. You will have to do the sides, inside, top etc. If you wash it with soap and water, you will have to season the pan again, otherwise it will rust. Here are the directions: Place the cast iron pan, upside down, in the oven, with a sheet of aluminum foil on the bottom to catch any drips. Heat the pan for 30 to 60 minutes in a 300 to 500 degree oven. Once done, let the pan cool to room temperature. Repeating this process several times is recommended as it will help create a stronger "seasoning" bond. The oil fills the cavities and becomes entrenched in them, as well as rounding off the peaks. By seasoning a new pan, the cooking surface develops a nonstick quality because the formerly jagged and pitted surface becomes smooth. Also, because the pores are permeated with oil, water cannot seep in and create rust that would give food an off-flavor. Your ironware will be slightly discolored at this stage, but a couple of frying jobs will help complete the cure, and turn the iron into the rich, black color that is the sign of a well-seasoned, well-used skillet or pot.

Answer 3

Take some solid shortning, like crisco, and go over the entire pan, including the handle, preheat your oven and place the pan inside about 275 to 300 degrees for about 3/4 to hour. wipe off with paper towel, that should do it, you could treat it a second time if it's really bad. when ever you use it just wipe it out.
The blacker it gets the better the pan and more seasoned it becomes,, I have several from my Grandma, they are about 75 years old their great.

Answer 4

I'm an old hillbilly that's washed sometimes and wiped sometimes. I think I have to wash out the gravy etc. Anyway, just coat with oil, (wipe with shortening or spray oil) and leave in oven on low setting for 1 hour. That's it!

Answer 5

Manufacturers suggest placing oil in the pan, remove most of the oil and leave a oily sheen, place the pan in a very hot oven, 450 degrees, and bake for 45 minutes.

Answer 6

You can wash them after each use. After washing them put some cooking oil in it and rub around with a paper towel. Then put on the stove on low until dry. Or, if well seasoned, after washing dry on the stove.

Answer 7

clean them well. grease them well and put in oven at 200 degrees for awhile. wipe out any excess oil. afterwards don't use detergent, just rinse and wipe down.

Answer 8

Sorry, I don't know but, I want to.
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