HOW TO RE-SEASON A CAST IRON PAN - THE HUMBLED HOMEMAKER
From thehumbledhomemaker.com Estimated Reading Time 5 mins
Clean the Pan. Scrub the pan with steel wool or coarse salt and a potato to remove all rust and cooked-on gunk. Then rinse with warm water and soap, if desired, and move quickly to step 2.
Dry the Pan Immediately. As soon as you’ve removed the pan from the water, dry it thoroughly with a cloth towel and warm it on medium-low heat to evaporate all moisture.
“Bake” the Pan. Place the cleaned, dry pan in the oven and bake for one hour, un-oiled at first. This will allow the pores to open up and better soak in the oil in the next step.
Season the Pan with Oil. Carefully remove the pan from the oven, using double oven mitts if necessary. Immediately rub a coat of oil all over the pan (inside and out) with a wadded paper towel or cotton cloth; the hot cast iron will absorb the oil into its pores and within minutes you’ll begin noticing a sheen.
Return Pan to Oven. Turn off the oven and return the pan to the oven, upside-down. Every 10 minutes or so, wipe the pan to catch any build-up of oil drips before they bake on, and return to the oven.
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