After many years of testing and cooking with cast iron, Jeff Rogers, The Culinary Fanatic, has developed a tried-and-true method for seasoning cast iron, and now he’s sharing it with the readers of Southern Cast Iron. His seasoning method works well for vintage cast-iron cookware as well as modern pieces. Jeff uses Crisco vegetable shortening to season cast iron, which produces a durable finish. He recommends heating the cast iron to no more than 400° (40° to 50° higher than the smoke point for Crisco). If you use a different fat, with a higher smoke point, you should adjust the oven temperature accordingly.
THE JEFF ROGERS CAST-IRON RESEASONING METHOD
What you’ll need:
☛ Crisco vegetable shortening
☛ A lint-free cotton rag
☛ Scott Shop Towels
1. Heat your oven to 200°.
2. Put the skillet in the oven upside down for 20 minutes.
3. Apply a liberal amount of Crisco shortening with a lint-free, cotton rag. (Because the skillet will be warm, the Crisco will melt quickly.)
4. Wipe off all Crisco with an absorbent paper towel. Jeff uses blue Scott Shop Towels.
5. Put the skillet back in the oven upside down, increase temperature to 300°, and set a timer for 15 minutes.
6. After 15 minutes, remove the skillet and wipe again, lightly.
7. Place the skillet back in the oven, increase oven temperature to 400°, and let it go for 2 hours.
8. Let the skillet cool completely in the oven.
9. Repeat the process if you want your skillet to have more sheen. Do not repeat more than 3 to 4 times.