Today I was stumped for something to for the blog, so I decided to turn to my boyfriend for some advice. I think that he might have been Amish in a past life, because he as a sense of pragmatism that has been bred into his bones. He saw the opportunity to teach a “life skill” as he calls them, and decided to teach me (and by proxy you) how to season cast iron.
Now, I’m a proper southern lady so I have a very rough estimate of how one does season a cast iron item, but I have since learned that my approximate knowledge was both limited and totally useless. I’ve only ever seen people season things from a distance, and usually with butter. Apparently this is the “lazy” way of doing it and requires more work over time, because you have to keep re-seasoning the pans. You want them unsaturated fats when you’re seasoning your pans.
Once you’ve done these steps you will have a properly seasoned cast iron pan! You can show them to your friends and make them all jealous. Just kidding, they probably won’t care, but it will make your life a little better. The point of seasoning a pan is to fill the microscopic ridges in the pans surface so that get a smoother surface area that is non-stick. So, basically, science is making your life easier. Cool huh?
Lots of Love,