HOW TO RE-SEASON A CAST IRON PAN
Last fall as we were coming back from a small weekend getaway to Maryland, Kurt and I stopped at the Cracker Barrel for some lunch and whatever we might find at their country store. I was looking to purchase my first cast iron skillet. As we drove home I couldn’t wait to test out my new toy and that weekend I used it to make some beans. And then I did the unthinkable, I washed it, not knowing that it should not be washed directly in water. At the time I didn’t give it a second thought, put it away and forgot all about it until it was time to use it again. Well needless to say the second time I used it my food came out tasting disgusting. I found out that my cast iron needed to be re-seasoned. Here is how I fixed it.
- Wash your cast iron skillet well with some soap and water.
- Dry it and liberally apply vegetable oil all over the inside.
- Put a baking sheet or aluminum foil at the bottom of your oven and preheat it to 350 degrees
- Place your skillet upside on the top rack. The oil will drip down on to the aluminum foil and coat the skillet.
- Leave it in the oven for 1 hour, then turn off the heat and let the pan cool completely before removing.
- Store uncovered in a dry place.