How to Clean and Season a Cast Iron Skillet

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Hey y’all! I love cast iron. When you take care of it properly I will be non stick and I love that I can start something on the stovetop and move it to the oven. The small skillet I am seasoning today was one of my great – grandmothers and is dated from the late 1800s. Like for real. Take care of your cast iron and you can use it forever. If you dont have any passed down you can get a new one at the store or poke around flea markets. OK! Let’s get started.

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So as you can see – this one needs some lovin. It has some caked on something and a little rust. Now before I start – I do need to tell you – there are a LOT of different theories about what is the best way to clean cast iron. I’m going to tell you the one that works for me.

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I personally do adhere to the group that says – NO SOAP. Salt is a fantastic cleaner, so I take hot water, the rough side of a sponge and salt to scrub off any bits. Make sure to scrub it all over – the handle and the back too. Cast iron is one solid piece so you need to treat it during each step as one piece.

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Now – once you have scrubbed it down and rinsed it off, you don’t have to towel it off – just shake it off and put it on a burner on medium to high heat to make sure it is bone dry before you start oiling it. Remember – water = rust and you don’t want that for sure.

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Looks better already – right?

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Here is where a lot of people have different opinions. Right now – the popular oil to use for seasoning is flax seed oil. But Canola works fine. The thing you need to remember is the smoke point of the oil you are using. You want to get it PAST the smoke point when curing so it breaks down and melds with the cast iron.

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Rub the oil all over the skillet. Make sure to get oil in all the crevices, handle, back etc. Remember – it’s one big piece.

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After wiping it completely down, then – get a clean paper towel and try to wipe off as much as you can. If you have too much oil on the skillet, when it cures you could end up with some sticky spots (can happen also if the temperature is too low on your oven)

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Now – preheat your over to 450 degrees Fahrenheit. Put a piece of aluminum foil on a lower rack in case anything drips. (It shouldn’t but you know, just in case) Put the skillet in upside down and leave it cooking for 1 hour. After an hour – just turn off the oven and let them cool down together.

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Before:

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After:

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Done! Yea! Some things to remember after you use your cast iron.

Every time you use your cast-iron, you should wipe out any food. Sometimes, that just means wipe it down. For stuck on pieces, use just salt and scrub it off. If it’s really bad, you can use a little warm water with the salt. Don’t EVER put cast iron in the dishwasher.

Once the pan is clean, use a paper towel to coat it with a thin layer of oil. After that, place it in an oven set to 200-250 degrees for 15 minutes and let it cool down before storing it in a cabinet or on the stove top. That way the oil wont go rancid.

OK! There you have it! With some love – your cast iron cast last forever!!!

Talk to you all soon, Sandi xoxo

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  1. Evelin Guerra says:

    I love mine.
    I use olive oil to season it after each use.
    I do wash it in soapy water after using it, but I immediately dry it by placing it on the burner.

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