What's the best way to season Cast Iron

[Chuck White]

We have a really nice 14 inch X 3 inch cast iron frying pan that my wife's aunt gave to us, complete with lid.

Trouble is we used it a couple of times and everything has the "iron" taste in it.

I figure it just needs to be cleaned good and reseasoned.

Anyone got a good recipe for seasoning cast iron cookware?

[Dan_Shade]

According to Lodge, coat the skillet with melted lard or vegetable oil and stick it in the oven upside down at 350°F for an hour. turn off the oven and let cool down.  They advise putting  a layer of aluminum foil on the rack below the skillet.

http://www.lodgemfg.com/useandcare/seasoned-cast-iron

they have a video:  http://www.youtube.com/watch?v=Gg6S6vWyPH8&list=PLF41A72C04A6AE443&index=2

[drobertson]

Pretty much the way I do it as well, then allot of cooking, the more the better, clean with boiling water, small amount of dish soap, towel dry, then recoat with a thin film of cooking oil, and you are ready for the next dish, david

[Chuck White]

Well then, I guess I'll give it a try!

Thanks!

[tyb525]

I just fry some nice greasy bacon. The key is to not wash with soap, just wipe it down good with paper towel. You can use salt to scrub off stuff that sticks on. It should have a greasy feel to it when seasoned good.

[WildDog]

I do it the same with my camp ovens, using the BBQ with lid down. It doesn't hurt to season a couple of times and be prepared to re-season if needed. I have heard peanut oil is good however our youngest boy has an allergy so I use vegetable oil. Lard may get a rank taste.   

[Bibbyman]

 

I use this flat iron almost daily.  It's normal to leave it until next morning before cleaning up. I usually just turn it on and let it start to warm up and then paper towel out.

Mary will mess it up frying hamburgers and letting cheese melt into the surface.  Other times I find it in the sink soaking.  Ahaaa!   What can you do?  It would be against the law to carry out your first thoughts.  But the old iron usually bounces back pretty quick.

[D L Bahler]

bacon grease.
nothin better.

our iron is well seasoned, and we never follow the wisdom of no soap, no soaking, etc. We soap it up, soak out stuck on junk, bake cornbread in it, etc. Never have any trouble with it losing its seasoning.

[beenthere]

Just my experience, it is when the soap takes out the seasoning that is when things stick.

Paper towel (as Bibby says) when the pan cools enough, and just hang it up for the next fry.
Saves having to "re-season" before next use. 

IMO

[Bibbyman]

It well may be that iron being porous,  soap may contaminate the iron and taint the food.

[sharp edge]

Soap is probably OK to eat,a lot like grits. 8) 8)

SE

[petefrom bearswamp]

I use mine several times a week to have a delicious high cholesterol breakfast.
I NEVER use dish soap or any other kind of soap on it, just occasionally use some hot water, dry and coat with oil.
My wife has all kinds of fancy coated frying pans but i notice that more and more she uses "my" pan.

[pappy19]

As a Griswold cast iron collector for many years, never, ever use soap on cast iron EXCEPT when you obtain a cast iron piece where you are not sure of it's past history. On those pieces I usually place in an oven and do a "self cleaning" which will take off all of the crust and burn off all of the previous seasoning. Then I scrub with dish soap and steel wool and finish with hot water. You now have a completely cleaned piece. I then place it in an oven upside down and heat to 350. Take it out and "paint" Crisco inside and out while hot. Much of the Crisco will soak into the iron at this point. Place the newly greased piece back into the oven and "cook" at 300 for an hour. Turn off the oven and let it cool gradually. You now have a seasoned pan and after use, just use hot water and a nylon "Scrubby" to clean, then dry with a paper towel and Pam it some and wipe; it's ready for your next meal. Bacon grease will also work after initial seasoning but not as good as Pam or Crisco IMHO.