Seasoning an iron pan

[Athenagdlyt]

We found an unused iron skillet pan that was given to us as a gift about 5 years ago. It was never seasoned and had brown spots, like powdery rust all over the pan. How do we season this pan perfectly without using an oven? Our oven broke down a few months ago and we only have a charcoal stove and a gas stove. Which do you think is better to use?

How many times must we repeat the seasoning process before we know it is ready to use for cooking?

 

[GadgetGuy]

First, you must get rid of all the rust spots on the skillet. And the way to do this is to use a buffer that has a steel spinning pad or disk.

Then, wash it thoroughly in hot soapy water. Dry thoroughly with a dish towel or paper towels. Inside and out. Pour a little bit of cooking oil in the pan. With a piece of paper towel, spread oil all over the pan, inside & out.

Place skillet in moderate temp oven - about 250 degrees. Let it stay in the oven as long as possible. Over time, the oil will cook on the skillet and with additional oiling (seasoning) and blacken, making the pan less vulnerable to rusting. You can also just normally use it to fry things like chicken. Wipe off with paper towel and do not wash the pan until it is blackened.

Incidentally, cast iron cookware now comes pre-seasoned, saving you the hassle & bother of trying to do it yourself for what would seem like eons!! Good luck, and let us know how it went!

~Shermie.