Merry Christmas everyone. So I found an old cast iron skillet at the back of my late dad's kitchen cabinet. Took it as a challenge to clean it up and reseason so I could enjoy it. Yes, ignoring the fact that I could buy a new one for 20 bucks!
Researched quite a bit, so many ways recommended. I did the oven cleaner in the plastic bag (twice) to be able to scrape off the gunk. Ok, now it's been cleaned up, final scrub with SOS pad, dried off. Here's the method I decided to do, after compiling advice:
dried the pan in a 200 degree oven for 10 min. Wiped on with cotton rag a thin coating of oil. (Used almond oil, I saw it on a list and it had a higher smoking point than others I had.) 350 oven for 1 1/2 hrs, crank up to 475 for another hour.
It kind of looked the same when done, was it supposed to? Didn't know, so repeated- used olive oil just for fun. (Hope this isn't getting too long, almost done.)
This morning making our holiday bacon and eggs and waffle breakfast, decide to try "new" skillet for the bacon. It totally stuck! How can bacon of all things stick! Also did some bacon in my older larger cast iron skillet- that was fine.
Question- do I reseason the pan? or what... I read that some people say you have to do the whole baking process many many times; other things I read said to bake it once for an hour... I'm confused! Any suggestions would be appreciated.
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