Comments on: How To Season A Cast Iron Skillet

By: jennifer

jennifer — Sat, 04 Feb 2012 05:49:15 +0000

The lard is only used for the seasoning of the pan to create that nonstick surface and protect it. Kind of like the way orange oil is used on wood to protect it. It soaks into the pan but when you’re cooking its not being transferred to your food. It’s the same idea as using a seasoned baking stone. It just makes the surface nonstick.

By: Christy Jordan

Christy Jordan — Tue, 31 Jan 2012 15:15:01 +0000

In your case you wouldn’t treat the outside because yours is ceramic coated. If it wasn’t coated in ceramic you would then season both inside and outside to protect it from rust and damage.

By: Tina

Tina — Tue, 31 Jan 2012 00:53:29 +0000

Thanks for this post. I just bought a cast iron pan *accidentally* It’s from Ikea and has the blue ceramic enamel on the outside. Maybe you know the one? I thought it was ceramic on the inside. Oops. ANYWAY…I have a QUESTION…Why do you coat the outside of the pan and the handle with lard, too? This doesn’t make sense to me, as food only goes on the inside…? Thank you in advance!

By: Kat

Kat — Mon, 30 Jan 2012 21:10:56 +0000

I have just recently purchased a “pre-seasoned” cast iron skillet (Lodge) but because of this post, I am do the seasoning steps noted here using some of the beloved bacon fat that I’ve saved (thanks to another SP post) and have it now sitting in the oven at 200 ……. Then I think tomorrow I will figure something out to make in my newly seasoned, pre-seasoned pan.

By: Kaymer

Kaymer — Wed, 25 Jan 2012 06:38:05 +0000

I bought a tube of Cast Iron Conditioner made to be used for this purpose. It is pure “food grade palm oil”. I think you would want an oil that is least likely to go rancid, but don’t really know if this is an issue. I am just starting to use cast iron also. Bought my pan at a garage sale and now I am wishing that I bought the others they had there for sale. Crisco is pure trans fat (don’t believe the label, they get around the labeling rules by “per serving” tricks) and you don’t want to have anything to do with trans fats. Maybe coconut oil would be good. I know it is really good for you.

By: Roy

Roy — Wed, 25 Jan 2012 03:31:30 +0000

Can you use crisco or better yet olive oil instead of unhealthy lard???..I’m a major fan of extra virgin olive oil!! Thanks

By: Melissa Grannon

Melissa Grannon — Tue, 24 Jan 2012 20:48:34 +0000

I am the proud owner of many iron skillets some as old as 1892, all of them are still in use and in perfect condition. I agree with how this website says to season them. I do sometimes use coconut oil instead of lard, but both are fantastic. I do wash my skillets with hot soap water after each use and “re-grease” them with Pam. The trick is to wash them quickly and NEVER let them soak in water. Honestly I want to know the pan I am cooking in is clean and I have never had a problem doing this. If my skillet (or if I find a one at a yardsale or thrift store) is coming into my collection; it is first put in my self cleaning oven for the 3 hour cycle. I remove it the next day (when it is perfectly cooled) and scrub it with a Brillo pad until it is free of rust and then I follow these instructions on curing it. Never ever use power tools, lye or oven cleaner to clean a skillet it will ruin it. Treat them well and they will out last you.

By: Alysia

Alysia — Sun, 22 Jan 2012 14:18:20 +0000

I have made pineapple upside down cake in my 12″ skillet many times. It always turns out beautifully with no problems. Just makes sure when you are melting the butter to do it slowly.

By: Tracy

Tracy — Sun, 15 Jan 2012 17:41:54 +0000

About eggs, I have found that if you heat the pan well BEFORE you add the butter/oil, the eggs don’t stick.

By: Kathleen Hendrickson

Kathleen Hendrickson — Fri, 13 Jan 2012 16:31:42 +0000

My mother is dying and she told me that she had a dream about her mother’s pineapple upside down cake. I have the recipe but my grandmother always baked it in an iron skillet. To be authentic I went and bought an iron skillet and am seasoning it right now. The recipe calls for butter and brown sugar to be melted in the skillet and then the batter to be poured in and then baked in the oven. Will the sugar and butter hurt the seasoning? Now that I have this iron skillet I am determined to learn to cook with it as I know that it is more healthful.