| Cast iron has a porous surface. The seasoning | | | | A skillet or other utensil can be seasoned as often as |
| process serves to fill and smooth the surface of the | | | | necessary to maintain a good surface. Let's say |
| pan. It's true that the more you use and season a | | | | you've just made tortillas and, after all that heat, the |
| cast-iron, the more non-stick the surface becomes. | | | | surface of your cast iron looks dry. Just season it |
| Here is how you season a new or used cast-iron | | | | again before you put it away. |
| utensil: | | | | Until the pan is very well seasoned, either by many |
| 1. If the pan is new, be sure any adhesive label is | | | | uses or repeated seasonings, do not attempt to cook |
| completely removed. | | | | foods with a high acid content (tomatoes, for instance). |
| 2. Wash, rinse and dry the utensil. | | | | The corrosive nature of high-acid foods will not react |
| 3. Grease the inside surface with Crisco or other solid | | | | well to unseasoned cast-iron. Once a pan is |
| shortening. A medium-light coating, as you would | | | | well-seasoned, however, you can use it for just about |
| grease a cake pan, is sufficient. | | | | anything. I do believe my mother could have fried |
| 4. Heat the oven to 350ºF, and position the oven | | | | plutonium in her big skillet. |
| rack in the top third of the oven. | | | | Perhaps the most difficult thing for a particularly |
| 5. Open your windows because there is going to be | | | | fastidious cook to do is refrain from using soap or |
| some smoke. | | | | detergent in the cleaning process. Seasoned cast-iron |
| 6. Rub a thin layer of shortening (like Crisco) or oil | | | | utensils may be cleaned very nicely with boiling water |
| (bacon grease works great, too) all over the inner | | | | and a stiff-bristled brush. (I have a short-handled brush |
| bottom and sides of the pan with a paper towel. | | | | with stiff nylon bristles that I use only for cleaning my |
| 7. Place your pan upside down on the top oven rack | | | | cast-iron skillets.) And often, say after making |
| with a rimmed baking sheet or a roasting pan | | | | cornbread, I merely brush the skillet vigorously, wipe it |
| underneath to catch the drippings. | | | | with a damp sponge, and dry it with a paper towel. It is |
| 8. Bake the pan this way for 1 hour. Then turn off the | | | | important to dry cast-iron utensils well after use; they |
| oven and allow it to cool with the pan inside. | | | | will rust unless thoroughly dried. Cast-iron utensils will |
| When the pan is correctly seasoned, the cooking | | | | darken with use, turning from a steely gray, when new, |
| surface should be smooth and shiny. It helps if the first | | | | to dark gray or black. |
| few things you cook with your newly seasoned pan | | | | Over years of use, my cast-iron skillets have become |
| involve oil, try frying or sautéing something. | | | | old friends. Although I would never choose to replace |
| To eliminate any concerns about using too much | | | | them, if I had to (let's say an astute kitchen thief broke |
| shortening, you can put the pan in the oven upside | | | | in and recognized my skillets for the treasures they |
| down. Put a cookie sheet or aluminum foil on the rack | | | | are), I could buy new skillets, season them well, and |
| below to catch any drips. | | | | have some new old friends. |