Hi there! I'm Chef Miguel, and cast iron is my jam! There's a reason this cookware has been a kitchen staple for centuries: its incredible heat retention and ability to develop a beautiful, natural non-stick surface are unmatched. One of the keys to keeping your cast iron in tip-top shape is understanding how to season it properly. So, let's dive into the art of reseasoning your cast iron skillet.

## Why Reseaon?

Before we get our hands dirty (figuratively!), let's talk about why reseasoning is crucial. Seasoning is all about building up layers of polymerized oil on the surface of your skillet. This creates that coveted, glass-smooth finish that makes cooking a dream. Over time, seasoning can wear down due to a few factors:

* Scrubbing too aggressively: While cast iron is durable, harsh scrubbing with abrasive cleaners can strip away your seasoning.
* Cooking acidic foods: Tomatoes, citrus, and vinegar can react with the iron and break down the seasoning layer.
* Improper cleaning: Leaving your skillet soaking in water or not drying it thoroughly can lead to rust, which means starting from scratch with your seasoning.

If your skillet looks dull, feels rough, or food is sticking more than usual, it's time for a refresh!

## The Resasoning Process

1. Gather Your Supplies:

* **Hot water, dish soap (optional), and a scrub brush or sponge:** We'll start with a good cleaning. If your skillet has stubborn food residue, a little mild dish soap won't hurt, but it's best to avoid it for regular cleaning.
* Drying cloths or paper towels: Cast iron rusts easily, so thorough drying is key.
* **High-heat cooking oil (like avocado, grapeseed, flaxseed, or canola oil):** Avoid oils with low smoke points like olive oil, butter, or margarine.
* Aluminum foil: To catch any drips in the oven.
* Oven: Preheat to 350°F (175°C).

2. Cleaning:

* Wash: Wash your skillet with hot water and a scrub brush or sponge. You can use a small amount of mild dish soap if needed to remove stuck-on food.
* Dry Thoroughly: Immediately dry the skillet completely with a clean towel.

3. Oiling:

* Apply a thin coat of oil: Don't go overboard with the oil! Too much can result in a sticky, uneven seasoning. Using a clean cloth or paper towel, rub a thin, even layer of oil over the entire surface of the skillet, both inside and out.
* Buff it in: Use a clean part of the cloth or a fresh paper towel to buff away any excess oil. You want the skillet to look almost dry, just with a very light sheen.

4. Baking:

* Place upside down in the oven: Place the oiled skillet upside down on a baking sheet lined with aluminum foil. The foil will catch any drips of oil during baking.
* Bake for one hour: Bake in the preheated oven for one hour.
* Turn off the oven and let it cool: After an hour, turn off the oven but leave the skillet inside to cool completely. This slow cooling helps the oil to bond to the iron, creating a durable seasoning.

5. Repeat:

For best results, repeat steps 3 and 4 at least two more times, and ideally up to six times. This builds up a strong, even layer of seasoning.

## A Few Final Tips

* Low and slow is the way to go: Avoid cooking highly acidic foods in your newly seasoned skillet until the seasoning has had a chance to build up with regular use.
* Embrace the patina: Over time, your cast iron skillet will develop a beautiful, dark patina – this is a sign of a well-seasoned skillet and is something to be proud of!
* Store it right: Once cooled completely after seasoning or washing, store your skillet in a dry place to prevent rust.

Remember, seasoning your cast iron skillet is an ongoing process. With proper care and regular use, your skillet will become a cherished heirloom that you can pass down through generations!

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How To Season Your Cast-Iron Skillet:Scrub skillet well in hot soapy water.Dry thoroughly.Spread a thin layer of melted shortening or vegetable oil over the skillet.Place it upside down on a middle oven rack at 375--. (Place foil on a lower rack to catch drips.)Bake 1 hour; let cool in the oven.read more >>