Time to Re-Season My Cast Iron Skillet

I felt it was time to re-season my cast iron skillet because on this beautiful Saturday afternoon it just seemed the thing to do while dinner simmers (that will be a separate post later).

I don’t have an interest in using the lye bath or electrolysis method — they seem extreme and I’m just spazz enough that I would hurt myself.

I put the skillet upside down in the oven and set the control to self-cleaning mode and left it for 1 hour.

After one hour I removed the skillet and let it cool. It looks really bare bones and completely stripped.


Next I scrubbed the skillet vigorously with steel wool. I then washed it with soap and water and rinsed in cold water and dried it thoroughly immediately.

I set the oven to 200°F and once it reached temperature I placed the skillet into the oven, upside down for 10 minutes.


Here it is all bare and waiting to be oiled.


Using a paper towel I applied a thin layer of canola oil to the entire skillet — top, bottom, inside, outside, handles, everything.

I’ve met folks that have strong opinions on the exact kind of oil that should be used — Crisco, lard, bacon grease, vegetable oil, flax seed oil, almond oil, olive oil and on and on. Use what you want, after all it is your skillet.


Once I had applied the light layer of oil to the warm skillet, I used a clean paper towel and wiped it all off. Leaving behind too much oil makes the pan sticky, icky and blech.


Into a 300°F oven the skillet went, face down, for 15 minutes.


After 15 minutes I removed the skillet and wiped it down with a dry paper towel. No oil this time, just a dry paper towel.


Into a 400°F oven it went for 2 hours and here it is at the end of 2 hours.


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Categories: Tools

7 Comments on “Time to Re-Season My Cast Iron Skillet”

  1. Saturday, March 21, 2015 at 4:43 pm #

    Can you come and do my pan too? After making DH favorite Meat Pie in mine, it was so horribly gunked up, I washed it with soap and hot water. I haven’t re-seasoned since 😀

    • Saturday, March 21, 2015 at 6:35 pm #

      Oh man, that can be really messy. I’ll be right over! 😀

  2. Jane Kalin
    Saturday, March 21, 2015 at 7:36 pm #

    Holy cast iron, Batman! That process is nothing like what I’ve done! The only thing my process has in common with yours is the pan and the Canola oil. And the oven. Seems like I have all the components, but my pan NEVER came out looking like yours!
    ..You are unbeLIEVABLE.

    • Saturday, March 21, 2015 at 7:40 pm #

      Jane! JAAANE! I heart you! Will you eat off my skillet now? I did mention I’m a huge germo-phobe, right?

      • Jane Kalin
        Saturday, March 21, 2015 at 7:51 pm #

        I am, too! Which is why I don’t use my skillet. B-b-but Mrs. BEEEEEEANS, I sure would eat off of yours.
        I’ve been thinking since I sent my comment.. I’d bet there isn’t another person on the planet who would turn it out like you did. ..Like you always do.
        I heart you, too, mami!

        • Saturday, March 21, 2015 at 8:12 pm #

          I’m coming to your house (and swiping your enameled cast iron)!

        • Saturday, March 21, 2015 at 8:14 pm #


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