Cast iron has a porous surface. The seasoning process serves to fill and smooth the surface of the pan. It’s true that the more you use and season a cast iron skillet, the more nonstick the surface becomes.
Here is how you season a new or used cast iron:
If the pan is new, be sure any adhesive label is completely removed.
Wash with very hot water, rinse and dry.
Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.
Put your greased utensil in a preheated 300°F oven for 1 hour.
Remove, cool and store the pan.
A skillet or other utensil can be seasoned as often as necessary to maintain a good surface. For example, after making tortillas and, after all that heat, the surface of your skillet looks dry, just season it again before you put it away.
Cast iron will darken with use, turning from a steely gray, when new, to dark gray or black.
August 2nd, 2009 at 12:31 pm
what if my new pan has a black residue after when i wipe it with oil?