Dear Southern Miss,

I have a Cast Iron skillet that is starting to look a little gray and slightly rusted in some places.  What is the proper way to re-season my Cast Iron?

Sincerely,
Cast Iron Cook

 

Dear Cook,

In the south, a Cast Iron skillet is an essential kitchen tool so it is very important to keep it seasoned and properly cleaned.  Many of us southern girls have had a Cast Iron skillet passed down to us from mothers or grandmothers.  If you are one of those inheritors, you have gained a real treasure!  The longer a Cast Iron skillet is used, the more flavor it holds and there is something really magical about an old Cast Iron pot.  To clean it properly, you should rinse it out with hot water and scrub with a soft brush.  It is not recommended to use soap when cleaning.  After you have washed the pot, dry it immediately with a towel.  Do not let it air dry, as that can lead to rusting.  After the pot is dry and still warm, I rub a very light layer of oil into the pot.

If the pot needs re-seasoning, start by washing the pot with hot, soapy water.  It’s ok to use the soap when you re-season.  Then, dry the pot and rub the pot inside and out with a small amount of melted vegetable shortening.  Next, cover the bottom rack of the oven with foil to catch dripping.  Place the pot upside down, in an oven at 375 degrees on the top rack.   Leave the pot in the oven for at least an hour.  Turn the oven off and leave the pot in the oven to cool completely.  It’s done!  Your Cast Iron is re-seasoned and as good as new.  

Happy Seasoning!
-Southern Miss 

 

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