Tin skillets how do I season them.?

Answer 1

It's unlikely that they're tin unless they're antiques in which case you shouldn't cook with them. Cookware hasn't been made of tin for years. What you have is probably aluminum or an aluminum alloy or stainless steel which doesn't need to be seasoned. Only cast iron needs to be seasoned.

Answer 2

You can still purchase quality tin bake ware (look in specialty shops for European/ French made): madeleine pans, bread loaf, pizza, cake pans ... season much like you would for cast iron or steel wok which entails a good scrubbing, bake to dry in moderately hot oven (350-400F) then continue in oven and applying a series of good wipe downs in oil (use quality high heat oils). You are developing a patina like barrier to make the cookware non stick . Yes, you can submerge these in water when cool but do not scrub down with steel wool, gouge patina with metal or use harsh detergents that would remove your created non stick surface. To dry: place in hot oven and when dry, wipe down with oil. Store pans in dry, clean environment. If rust appears, repeat your patina creating process starting with a good scrub down ...

Answer 3

idk about tin, but the heavy iron skillets, you coat them inside and out with crisco lard, then bake it the oven 375 degrees for about 20 minutes.
then to clean em after cooking, you just wipe em out with a dish rag, yur not ever supposed to immerse them in water.
hope this helps