Reseasoning Part 1

The SOS pads I nabbed from Mom didn't hold up to the cast iron, so I'll have to get some steel wool. The Dutch Oven didn't have any rust, but needed reseasoned. The griddle is preseasoned, but I've heard that it is a good idea to season anyway. Thanks Mom for the griddle and Dutch Oven.

How to season a cast iron skillet or other cookware.

There are many ways that people say to do it, this is just the way I do it.
- Preheat oven to anywhere between 400-500*.
- Using cooking oil (I use olive oil) pour small amount into pan. Using a clean paper towel rub the oil around coating the entire inside cooking surface and around the lip and top of the outer. Some people do the outside as well, but I never have. Don't puddle it, but you'd rather have a little much than not enough.
- Place item into preheated oven for roughly an hour or so, little longer won't hurt. Turn on any fans that you can because the stove will be really hot and the oil may cause a little smoke.
- Let cool in oven or on hot pad.

When done the pan should be nice and glossy black. Each time you cook with it you're actaully reseasoning it so it will only get better with use.

I didn't get any pictures beforehand of these items, but this is how they turned out.

Dutch Oven and lid

Griddle