Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 Where have you been besides missed in here? Isis , <southernflower wrote: > > I season mine by first time ONLY--washing it with a little tiny bit of dish > soap and rinsin' it real good to make sure it's clean and the dish soap is > out. With real hot water. Dry it real good next. And then I wipe the inside > of it with vegetable shortening. (Aside: did y'all know there is actual > vegetarian shortening?? We found some at the 14 Carrot in Lexington two > weeks ago and bought it. Whoo hoo, piecrust, here I come! LOL) And then I > preheat my oven to 300 or 350 and stick the skillet in there. Let it season > for about an hour. Then turn off the oven and let the thing cool off quite a > bit, 'cause let me tell you what, cast iron is HOT! for a long time. Retains > the heat, you know. > > Then after every time I use it, I wipe it out either with a paper towel or a > kitchen towel (trying to move over to using cloth instead of paper and not > be so wasteful), scrub it a little if need be using a clean scrubby...NO > SOAP ON IT...and then repeat the seasonin' process using the shortenin', > bakin' the pan in the 300-350 oven, for 30 minutes to an hour. This builds > up a fine patina on the surface of the pan and makes everything cooked in it > taste better 'n' better! > > :>) > > HTH, > > Bron > > > Quote Link to comment Share on other sites More sharing options...
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