Updated, improved, and much, much more efficient and energy saving. Changes are in step 7.

I've long thought that the classic standard of American kitchens, the iron skillet needed a little work. Lodge makes great inexpensive skillets and other cast iron cookware, but my big gripe about their products is that they do not blast the interiors to make a smooth surface. I imagine that their stance is that, in the days of teflon and stainless, no one wants to pay more than about $25 on a heavy cast iron pot or pan. Though I can't imagine that bead blasting or some kind of milling would add that much more to the cost.

There are antique brands of cast iron pans out there that have smooth interiors. If you can find one, even one rusted to hell, buy and refurb it. You'll be very much amazed at how slick and nonstick these things are.

Some people say that they season their pans once a year, kind of like a spring cleaning thing. I do not. If its functioning well, I don't mess with it . . . well, usually not. This is modification and special new seasoning technique is the reason for my meddling with something that isn't broke.

Step 1: A New Season

A while back I was listening to Lynne Rossetto Kasper's show The Splendid Table on my local NPR station (89.3 WFPL). They began talking about seasoning cast iron and I had to try it (you know the feeling; you're an instructable-head too).

There is a lot of debate about what kind of oil to use when seasoning cast iron. Some people swear by lard, while others say that since pigs have been bred to be skinny genetic freaks their fat doesn't contain enough omega-3 fats to properly season a skillet. It's a debate that goes on and on. But I think this is the final answer.

Why Season?

It's an easy answer. The primary reason is to protect your investment. Seasoning creates a protective coating that stops your skillet from turning into a rusty mess. The second reason is that it it gives the pan a nonstick coating.


Yes, it's nonstick, but don't expect a slick as teflon coat. If you want that, buy a cheap teflon pan. But if you want something that will out last you and be infinitely more versatile than a teflon pan, then cast iron is the way to go.

What Is Seasoning?

Good question. Essentially, you could say that it's a burned on coat of oil. To get more specific though, beyond the smoke point of an oil the fat begins to break down and polymerize into a hard coat for your skillet or pan.

If you want more information please go to this lady's site. I believe it was her that I heard on NPR that day.

Gotta recommend the flaxseed oil- just did it today and it outperforms lard, bacon, crisco, canola, and grapeseed by a good margin.
I scrub my cast iron skillets with a long handled scrub brush and hot water while still hot. I place them back on the stove to dry and then give the hot pan a light coating of oil (any) before putting away.
I do that that too these days. Angled scrubby brush and either put it under the faucet or dump water in it on the stove. Also I'll just use a paper towel clamped in tongs for light clean outs.
<p>Great piece. Before I found this I had polished it with the YouTube video &quot;<a href="https://www.youtube.com/watch?v=pVmCglTZWT8" rel="nofollow">ETM: Sanding and Polishing Cast Iron cookware</a>&quot; instructions--similar to this one, but finishing with 320 grit. Then I tried Sheryl Canter's black rust and seasoning instructions. It worked, but when I fried eggs soon after seasoning they stuck (understandably) and more importantly, when I cleaned by soaking in water a minute or two and then scrubbing with a nylon scrubbie, the finish started coming right off down to grey iron. I then scrubbed with salt and oil (basically removed the finish from the bottom of the pan), and tried the stove top technique here, which I love. The finish looked the same as Sheryl's, but also came off when cleaning stuck eggs.</p><p>Is my problem:</p><p>1) 320 grit is too fine, I've created something <em>too</em> slick for flax seed oil to adhere to well,</p><p>2) Cooking eggs first thing after seasoning is asking too much; I should cook 20 other dishes in it first before trying eggs,</p><p>3) No one uses a nylon scrubbie on cast iron; you should instead do ___, or</p><p>4) something else.</p>
<p>I don't think a nylon scrubby would be too rough. I've heard people say to use non-metal brushes as well. I don't know that 320 is too fine, but I know that my own skillet will lose the coating sometimes, usually after a rough scrubbing. It could be the process needs to be done more for longer. Possibly store the skillet in the oven and leave it in there during baking and roasting to further cook on the coating. Slap a thin coat on before. For eggs and things that really stick, I use a new ceramic coated skillet. I'm really impressed with it so far. I only use my iron skillet for meats usually and for shallow frying.</p><p>Oh, maybe you need more oil when doing eggs. I assume you're frying them.</p>
<p>One thing for anyone planning to do this: wear a dust mask when sanding cast iron. There's nothing toxic in it, but the cast iron dust can be VERY irritating to the nose and throat of some people. After sanding mine to an almost mirror finish (flap wheel in 36, 60 and 120, rotary disk at 80, 120, 240 grit) I spent the rest of the evening coughing and sneezing ... quite unpleasant. After sanding I forced the surface to rust using vinegar, then boiled tea in the pan to induce a conversion coating. I've heard mixed reports of whether this is actually an Fe2O3 -&gt; Fe3O4 (black oxide) conversion, or something else that includes the tannic acid from the tea. All I know is, it turns the iron black and it doesn't rust anymore (at least not as quickly as it did before treatment).</p>
<p>you can also use lye. break out the goggles and gloves. it'll do the job.</p>
<p>better than oven cleaner - electrolysis. look it up</p>
I have two older skillets, and one newer lodge Fajita skillet. The surfaces are night and day different between the older and newer items. I'll get the power tools out and see about smoothing out the newer fajita skillet and make it as useful as my working antiques. <br>It's pretty recently that I taught myself to use cast iron cook ware. A suggestion to those who have tried it and given up, try it again! Resurface newer bumpy cast iron, season as instructed above and remember cooking is about 'judicious application of heat' (thanks Alton). I tended to cook too hot, finally I am learning that my gas range has more that two settings!
Amen! . . . but I do like All Clad stainless too. Very light.
After I bead blast mine, I clean it well, and season it outside in my gas grill. crank it up on high with the pan in it, after it stops smoking, then lube it up with crisco. then flip it over so its upside down. (you wont get thick spots) and cook it for another 15 min on high. then shut it off.
I know of what you speak with the cast iron pans, skillets, &amp; Dutch ovens not being finished with a milled flat smooth surface on the inside. I am now 61 when I was in my teens my mother had a cast iron skillet that had a machined inside surface. It was wonderful! Since that time I have never seen one like it. About a month ago, on my favorite site &quot;EBARF&quot;, I found a unique cast iron skillet that was made as an electric skillet. The brand of the skillet is &quot;Country Charm&quot; mfg by The House of Webster in Rogers, Arkansas from about 1953 until 1997, which is no longer in business. Unfortunately they did not machine smooth the cooking surface, it is typical sand pitting which resembles the surface of the moon. I am going to take it to a local machine shop to have them turn machine flat the surface, like a disc or drum brake, inside if its not too expensive then season it. Any thoughts? <br> <br>
If you can find a shop that will do that for you it would be a good idea. I'm not sure it would be cheap though if they use their mills or lathes. You might get off cheaper if they can do abrasive blasting on them in a cabinet. They could blast just the interior and leave the outside alone. I recently got a portable blaster and used it to knock the seasoning off of a skillet. If I'd have had an array of different sized blasting media I could have quickly smoothed the inside. If you have an air compressor you might try a small blaster like this: <br>http://www.harborfreight.com/21-oz-hopper-gravity-feed-spot-blaster-gun-95793.html <br>The trick would then be to find small quantities of media. Course, medium, and fine.
I find the oven method to work really well. The key is to coat the pan and leave it right side up for the first 15 minutes, then flip the pan for the last 45 minutes. You should only have to do this once. Cook with it to build up the coating more. Then again, my housemates would kill me if I did this on the stove top. <br> <br>I also like to use bacon grease. It seems to leave a very hard slick surface. <br> <br>I've been thinking about taking a die grinder to one of my newer lodge pans. The last one I spent about an hour scrubbing with emery cloth. It was shiny, but my hand was really sore. <br> <br>Cooking plantains daily will season your pans to a mirror finish. I'm not sure what it is about them, but they make a really smooth seasoning layer.
Nicely done. <br><br>I have an angle grinder (which is almost a necessity if you weld), but what grit flap disk did you start with? <br><br>Once the flap disk is done, any reason why you didn't follow it up with a smaller grit?
I think it was a 60 grit. There would be no reason that you couldn't step up to smoother grits, but the 60 was all if found at the store that day. You could certainly start with 60 then take it all the way up to something like a buffing wheel with polishing compound. That'd be friggin' sweet. As near a mirror finish as you could get with cast iron. Wouldn't last though. It'd need seasoning pronto or you'd have a very smooth rusty surface.
Yes, got it.<br> <br> Sand the pan well, wash well to remove all the grit, and then cook bacon ASAP.<br> <br> I've been meaning to get out my orbital sander and having a go at a piece of imported cast iron, now I know to start with a flap disk. Thanks.<br>
Yep, that's pretty much it. I only found a 60 grit flap disc, but after a little netting around I see that you can get a coarser 40 grit and also 80 and 120. So you could do different levels of sanding and get it relatively smooth with a 120. From there an orbital sander might have to juice to smooth it out further. The orbital will take a long time though.
I always wanted to know how to do this. Thanks for sharing!
You are ABSOLUTELY right!
A good 'ible, congrats if its your first! (I'm still lurking...). Not bad pics and nicely organized. <br> <br>A couple points: Never ever use anything harsher than water and paper towel after its seasoned. Never ever. Bake something a little oily like cornbread in it once a month and you'll never have to season it again. mmmm....cornbread.... <br> <br>Don't buy a new pan if you can find one at a flea market or yardsale, with the work you have to put into it anyway, you might as well have something with some history. Not to mention you can usually get it cheaper. <br> <br>A burner from a turkey fryer works really well as a field-expedient heating method rather than an oven, and it doesn't get as hot in the house. Keep the pan right-side-up though. No smoke inside either. Works almost as good for the cleaning cycle as well. <br> <br>I also have one pan that I save for acidic sauces, like marinara etc, and only make them in that one pan. It seems to etch a couple layers of seasoning off everytime, but it keeps me from having to fool with my other 4. <br> <br>
I've never had any problem using kosher salt as a mild abrasive. It's never brought up the coating or anything. And it's not like I'm really giving it hell with a scrubber. Since I did this to my other skillet I've not a had anything stick to it at all. Smooth and flaxseeded! The way to go.
Salt. Why didn't i think of that? I'll have to try it the next time something sugary or whatever gets crusty. Good tip!
That's not my original idea. I think I got that from an old, old episode of Good Eats. But it does work well.
I was lucky to find a couple of well used cast iron skillets while doing a house cleanout. Now I know they say to never wash your cast iron but these things were NASTY with caked on grunge covering the outside and the inside wasn't much better. I used an old screwdriver to scrap off most of the gunk and then started a roaring fire in the pit and added the 2 skillets, letting the fire burn down and the pans to cool overnight and the rest of the grunge came off easily. On the electric stove I brought the skillets up to HOT and added bacon fat then allowed everything to cool some what and also coated the outside of the skillet but not the bottom (rust prevention) I repeated a couple of times until I had a nice looking surface. I store my castiron skillets in the oven and let them stay there even when baking, they retain heat and help even out the heating cycles that many electric ovens go through. I have never had to resort to salt for cleaning, if something doesn't come out with a papertowel or gentle urging with a spatula, I heat the pan back up and it almost always releases. <br> <br> Nice &quot;ible&quot; if I find another skillet that needs loving I may try the smoothing technique <br> <br>
An excellent writeup of Sheryl Canter's method! I've used it with success as well. She advocated cooling the pan back to room temp between firings though, so that's what I did. I'll need to try just throwing it back in after re-coating. much faster!<br><br> I also second the importance of sanding. The cure can only fill in microscopic imperfections, not the moonscape surface that comes on standard cast iron.
So, after talking about this for almost a year, you've finally broken down and done it and made an Instructable to boot! Mazel tov!<br><br>Also, props for the B.A. Ninja reference.
Fer real.
I'm off to season my five cast iron pans. Thanks!
This is really useful and well explained! Thanks for sharing! :D

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