The recommended procedure for seasoning a completely unseasoned pan or re-seasoning a stripped skillet uses flax seed oil, which has six times more omega-3 fatty acids than vegetable oil; over prolonged exposure to high heat, these combine to form a strong, solid matrix on the pan's surface.
- If your cast-iron skillet has any residual seasoning, strip it completely by running it through your oven's self-cleaning cycle. Let the skillet cool to room temperature, then wipe it clean with paper towels.
- Adjust an oven rack to the middle position and heat the oven to 500 degrees. Place 1 tablespoon of flax seed oil in the dry skillet and rub the oil onto the entire surface with paper towels. With fresh paper towels, thoroughly wipe the skillet to remove any excess oil (the skillet should look dry, not glistening with oil). Place the skillet upside down in the oven and bake for 1 hour.
- Using potholders, remove the skillet from the oven and let it cool for 30 minutes. Being careful of the hot skillet handle, repeat oiling and baking the skillet five more times until the skillet has a smooth, dark black, semi-glossy finish.
source: By the editors at America's Test Kitchen
Book: COOK IT IN CAST IRON
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