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.

Wipe the skillet several more times, then turn off the burner and allow the skillet to cool.

Wipe out the skillet with a clean, dry paper towel and repeat two more
times. Allow the skillet to cool completely and give it a final wipe with another paper towel before you store or use it.

To care for it, only use “Scotch britee¨ pads ( those stiff, rectangular, green plastic scouring sheets)to clean it. Never soak it in dishwater, 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.