Step 2: Oiling Up

For this step you'll need some high flashpoint oil. I use corn oil, but peanut oil, canola, crisco, butter, or lard should work just as well. Make sure the oil you choose is not salted or flavored. You want the plain stuff, no salt.

Pull your pans out and unless you're using solid oil (butter, crisco, lard), you should let them cool until you can touch them without getting burned.

If you use the solid stuff, you'll need an oven mitt you can wash or else don't care about. Get your mitt on and go to town! Make sure the pan is fairly hot (like just done drying in a 400 degree oven right?).

Get some oil on to a paper towel and rub it into the metal. You will get some on your hands if you do it right. Don't leave puddles! if you can shake a drip off then there's too much. It should be a good amount, just short of too much. Make sure your racks are spaced tall enough, and put those oily pans into the oven.
Interesting instructable!&nbsp; <br /> <br /> I'm curious about one thing -- why the need for high heat and multiple coatings?&nbsp; I've always seasoned my cast iron at about 350 degrees (baking it for several hours), using just one coating of oil.&nbsp; Doesn't your method burn (rather than bake) the oil, and won't that result in an undesirable flavor being subsequently imparted to the food being cooked?<br />
The high heat breaks down the oil much like burning except less so. This forms a protective layer of carbon on the metal. Steel cookie sheets benefit from a thick carbon layer while cast iron needs a relatively thin one. the burned oil imparts no flavor to the food, and remains as a non stick surface.
A great instructable! If I may, I would add how a few cycles of cast-skillet corn bread made with olive oil or lard has the same effect (if sanding is not required) My highland Grandmother and Mother did it that way and I now have their cookware. Still great cast. The oldest was made by Sheffield Forge in 1861. Every couple of years I follow Nick's basic system right down to the sanding when necessary. But the 4-5 cycle corn bread method the rest of the time(once a year for sure). Thanks for the post Nick.
Great Instructable. I have always felt that beef lard works best for seasoning. Also, the first couple of times that I use a newly seasoned pan I cook bacon in it.
thank you, a good instructable.
I'm doing this to my wok right now. I'm on the fourth pass and it looks beautiful, all shiny and hopefully non-stick. I've been looking around for a while on how to season cast iron cookware and this seems to be the best way to do it. Great instructable!
Pictures are a little "eh", but otherwise, nice job.
Wow. I was really proud of the animated gif's... started with paint there...
Nothings wrong with them, they're actually pretty good, but I just meant you should have more pictures. :P

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