3 ms·

> you need to dry it perfectly every time or it rusts very easily. I just put a little evo on a paper towel and apply it all over the pan.

twoodfin 4y ago
I have a Lodge skillet I’ve been using and seasoning for a decade+ with a simple technique: After use, rinse, lightly scrub, with water and a little dish soap (basically what comes out of one squeeze of a sponge). Towel dry, apply a thin layer of canola oil over the cooking surface with a paper towel. Throw on medium heat over the stove for ~5 minutes. Done. I can pour maple syrup over salmon at high heat in that pan and it doesn’t stick. Not something you can do with stainless.
- arcticbull 4y ago
  Personally instead of using soap as part of the seasoning process, I pour a bunch of Morton sea salt into the pan and a little bit of water, and abrade it that way with a sponge. It also has the benefit of creating a lovely matte finish at the end of the seasoning process. I've also found the seasoning process works better at each iteration this way. It's also how I clean the pans if I have to.
  - mod 4y ago
    I clean the pan about 80% of the time with just salt and a paper towel. Pour salt in, rub it around, dump salt in the trash, marvel at how nice the pan looks (seriously, I have to admire it every single time). The other 20% I need water because something stuck bad, and usually I'll just use my soapy sponge. But if the pan is real hot still, I'll just put water in it and let it deglaze the stuck stuff.
- stjohnswarts 4y ago
  You don't have to do all that, I clean mine, wipe it off and hang it up and never have any problems.
- marssaxman 4y ago
  I have a pan I've been treating similarly, for a similar length of time, and I doubt a teflon pan could be any slicker. I used to scrub it out with salt, if anything got stuck on, but I haven't had to do that in a while. I recently found that you can get a jump on the process by polishing the cooking surface. I took an orbital sander to a new skillet last month, from 60 up to 180 grit, and it works great. Seasoning with six rounds of flaxseed oil was a complete failure - it all flaked off immediately - but the pan cooks pretty well anyway, just the bare metal. Of course I oil it lightly after cleaning to keep it from rusting, and it is starting to develop a nice patina.

twoodfin 4y ago

I have a Lodge skillet I’ve been using and seasoning for a decade+ with a simple technique: After use, rinse, lightly scrub, with water and a little dish soap (basically what comes out of one squeeze of a sponge). Towel dry, apply a thin layer of canola oil over the cooking surface with a paper towel. Throw on medium heat over the stove for ~5 minutes. Done. I can pour maple syrup over salmon at high heat in that pan and it doesn’t stick. Not something you can do with stainless.

arcticbull 4y ago
Personally instead of using soap as part of the seasoning process, I pour a bunch of Morton sea salt into the pan and a little bit of water, and abrade it that way with a sponge. It also has the benefit of creating a lovely matte finish at the end of the seasoning process. I've also found the seasoning process works better at each iteration this way. It's also how I clean the pans if I have to.
- mod 4y ago
  I clean the pan about 80% of the time with just salt and a paper towel. Pour salt in, rub it around, dump salt in the trash, marvel at how nice the pan looks (seriously, I have to admire it every single time). The other 20% I need water because something stuck bad, and usually I'll just use my soapy sponge. But if the pan is real hot still, I'll just put water in it and let it deglaze the stuck stuff.
stjohnswarts 4y ago
You don't have to do all that, I clean mine, wipe it off and hang it up and never have any problems.
marssaxman 4y ago
I have a pan I've been treating similarly, for a similar length of time, and I doubt a teflon pan could be any slicker. I used to scrub it out with salt, if anything got stuck on, but I haven't had to do that in a while. I recently found that you can get a jump on the process by polishing the cooking surface. I took an orbital sander to a new skillet last month, from 60 up to 180 grit, and it works great. Seasoning with six rounds of flaxseed oil was a complete failure - it all flaked off immediately - but the pan cooks pretty well anyway, just the bare metal. Of course I oil it lightly after cleaning to keep it from rusting, and it is starting to develop a nice patina.