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There are several ways to season a cast iron skillet, The one I've settled on is to place the skillet on the stove top
on medium heat. When it starts to heat up, take a wadded up paper towel and rub the inside of the skillet with mineral oil. Yes, mineral oil. The reason I use mineral oil is that unlike shortening or vegetable oil. It never develops that " old " taste over time.
Keep wiping the skillet several more times, then turn off
the burner and allow the skillet to cool. Wipe it out and repeat 2 more
times before you use it.
To care for it, only use Scotch brite¨
pads to clean it. Don't soak it, and remember that even after you clean it, it should still have a slick oil feel to the bottom. Dry it by putting it back on the stove for a few minutes.
You might even want
to give it another wipe with the mineral oil.
Remember to cook over a lower burner heat than you are used to, since the cast iron holds heat so well. Too high of a temperature is the most common
reason for food sticking to these pans. I also like the "pebble' or rough textured pan bottoms, as they don't stick as easily as the smooth bottoms.
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