I have recently found a new and easier way to season a cast iron skillet,
or any cast iron pan. The lard works great but it’s very time consuming and not everyone wants buckets of lard around.
This method I tryed with outstanding sucess yesterday.
After a good cleaning or in my case a stripping down to bare metal.
Place pan in a 225deg. oven for 30min. to bring up to temp.
Spray hot pan with Pam then wipe out the residue, leaving a very thin even coat on pan.
Place back in the oven same temp. and let it be for 1 hour.
Thats it, done.
This method does not smell up the house, no gummy residue, blackens and shines beautifully. The pans almost look to be non stick.
I may from this time forth end up spraying all my pans lightly before adding olive oil or whatever to ensure the seasoning. Chow Jim