Comments on: How to Reseason a Cast Iron Skillet In 3 Easy Steps

By: Phyllis J

Phyllis J — Wed, 28 Sep 2022 12:04:42 +0000

@judy boar: I think she means that once it cools down in the oven, repeat the oiling process and put it in the oven, heat, let it cool. This repeat process adds another layer of coating. Do this for a total of four times. At least this is what I understand from the article. Correct me if I’m wrong. Gonna try this now!

By: Judy Boar

Judy Boar — Sun, 28 Aug 2022 19:30:56 +0000

Do I need to cool between each of the three times in oven

By: Judy Boar

Judy Boar — Sun, 28 Aug 2022 19:26:07 +0000

Do you need to let the cast iron pan cool between the three times of seasoning it and putting it back in the oven?

By: Marcel Burger

Marcel Burger — Thu, 17 Feb 2022 22:11:43 +0000

I have a 6″ cast iron skillet that I seasoned using the oven broiler at ten minute intervals.
Cleaned the skillet bottom with a buffing fiber disk attached to a drill motor. Got a shiny finish….coated with vegetable oil and did process using oven broiler.
Did 3 times with light oil .
End result pan is slick..non stick all within 1 hour.

By: Katie

Katie — Fri, 03 Dec 2021 22:35:00 +0000

In reply to mark. You WANT the low smoke point oil. When the smoke point hits the oil carbonizes, which is what makes your nonstick layer. Did you maybe have too much oil in the pan? Some smoke is normal.

By: Lisa Januska

Lisa Januska — Sun, 02 Aug 2020 18:15:36 +0000

I have my Moms 10” skillet she uses for cornbread, she asked my hubby to reseason for her. Apparently she hasn’t done a very well job of cleaning the top1” all the way around it. It’s kinda burnt on good crusty. I tried to use. Route force with paper towels and coarse salt, no bueno!! It’s not budging. Can I use steel wool, or one of those metal chain cleaners I’ve seen them on Amazon? Thanks!

By: mark

mark — Sat, 05 Oct 2019 17:08:51 +0000

There was continuous smoke pooring out the oven vent for 90 minutes. My oven goes up to 525, but I set it at 450 anyway. I followed the instructions and did 3 rounds of oil and then bake. Turns out I should have researched smoke point for the oils I have. I used unrefined Coconut oil which smokes at 350. After online research I found Refinded Avocado oil has the highest smoke point at 525. I’ll use that next time.

By: Laura

Laura — Fri, 13 Sep 2019 13:52:09 +0000

In reply to Patsy Janik. Hi, Patsy! I would revisit the cleaning stage and make sure there's no residue there blocking the oil from absorbing.

By: Patsy Janik

Patsy Janik — Thu, 05 Sep 2019 15:29:04 +0000

when I putt my pans in the oven to season with a very light coating of canola oil it gets blotchy. can you tell me why. I don’t use a lot of oil and I usually wipe out almost all of it.

By: Laura

Laura — Sat, 01 Jun 2019 17:59:08 +0000

In reply to Mary Slider. The only thing to do is scrub it as best you can and then reseason it. Have you tried a small tool like a toothbrush?