How to properly care for cast iron skillet

How to Season

• Warm soapy water
• Vegetable shortening
• Paper towels

Preheat oven to 325 degrees F.
Wash new cast iron cookware with warm soapy water and promptly towel dry. Generously coat cookware with vegetable shortening. Bake in oven for 1 hour.

Remove skillet from oven and rub again to redistribute oil. Place in the oven and bake again for 1 hour. Remove from oven. Wipe excess oil off with paper towels, then allow to cool before storing. Store in a cool, dry place, with paper towels below and on top of skillet to protect shelves and skillet.

How to Clean

After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).

TIP: If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove.

Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

TIP: Do not let your cast iron air dry, as this can promote rust.

Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.

TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.

NEVER wash in dishwasher.

 

If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning relative washed your utensil in the dishwasher or with soap thinking they were being helpful), never fear. Simply scour off the rust using a very fine grade of sandpaper or steel wool.