Season your cast iron! Cast iron should have a non-stick, glowing, and smooth surface. If your skillet, dutch oven, or corn shaped cornbread molds do not follow that description, season those pans!
Season Your Cast Iron
- liquid dish soap
- wire brush
- shortening or vegetable oil
- baking sheet
1. Preheat oven to 400°F.
2. Soak cast iron in warm soapy water for 5 minutes. Use wire brush to scrap off debris or rust if needed.
3. Rinse and dry cast iron completely.
4. Apply a thin layer of shortening or vegetable oil to cast iron.
5. On the bottom rack of the oven place baking sheet to collect the drips of fat.
6. The items that are being seasoned should be baked on the center rack upside-down. If the cast iron is resting upright the fat will pool and harden in the pan.
7. Bake for 60 minutes.
8. Once finished, turn off oven and let cast iron cure until cool.
- Don’t wash you cast iron very much! Don’t worry, you are sterilizing with heat. If needed, add a bit of course salt to scrub. Then wipe salt and oil off with rag.
- If you have to use soap, use a mild soap. Oil cast iron immediately after.
- Once washed, never keep wet. Dry the water quickly, using a burner.
- Wire brushes are ok to use on surface.