Like I said before, I have a long list of things that I wouldn’t dream of attempting during the school year. Not that I COULDN’T do them…it’s just that I really, really don’t want to…so I push it off and push it off and suddenly it is summer and I have no more excuses.
Every time I open my pots and pans drawer, my grimy looking cast iron pans stare back at me. I love them, they are great to use, but they are a real pain to clean and keep seasoned so stuff does not stick to it. I find myself seriously considering whether or not I should use them because I know the clean up is going to be so tedious.
The reason it is so tedious is that I have not properly seasoned my pans since I got them…I’m not sure how often you need to re-season your pans, but I am pretty sure it should be done more than just once every 5-7 years.
So I found a blog post and got to work.
I started by scrubbing and cleaning the pans as best I could with soap and warm water. While I was doing that, I heated my oven to 325 degrees.
After the pans were washed and thoroughly dried I applied a thin layer of oil to the outside and inside of the pans.
I placed the pans in the oven, upside down, and baked them for 1 hour. Place tin foil on the bottom of your oven to catch all the gunk and gooey stuff that drips down…and so that you do not have to clean your oven, in general, more than you usually would. (if you are like me, it is once a year at best…don’t judge)
Then I turned off the oven and let them cool completely (warning- this takes hours and hours, so don’t do this right before supper when you may need to use your oven)
And that is it! Your cast iron is now re-seasoned and ready to use again. Happy cooking!