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  • Hey! It's Hilah Cooking. Today we're go got go back to basics, and I am going to show

  • you how to season your cast iron skillet because a lot of you have been asking about that,

  • and it's really starting to bug me, just kidding. Okay, here we have a brand-new, cast iron

  • skillet that says it's seasoned and ready to use. I don't believe it. I am gonna go

  • ahead and season it again. If you get one that's silver, that means it's totally unseasoned,

  • but pretty much everything you buy these days has already been seasoned at the factory,

  • but we're going to season it again. First thing you need to do, peel of the label,

  • throw it away, and then wash it real good with hot water, but no soap, and like a stiff

  • brush if you have that, so I am going to go over there and do that real quick. Get your

  • water hot, heat it up, heat it up. Get yo water hot, heat it up, and you want to wash

  • the inside and the outside just to make sure to remove any like sort of wax that they may

  • have put on it when they were packing it or anything like that, scrub. Get the handle.

  • Get the handle real good. Get its booty. Get the backside because when we season it we're

  • going to be rubbing oil all over every surface. Get the little front part. Mmmmmm. That's

  • good. Now I am gonna rinse it real good, and then I am gonna dry it real good. This skillet

  • is also, I meant to point it out. It's really nice that it has a handle on the other side

  • because these things are really heavy, and when they are filled with a bunch of fried

  • chicken or something delicious like that, it's really hard to lift. So that handle on

  • your side is a good idea. Okay, now I am gonna put in some oil, some

  • sort of oil product. I have some Crisco left over from Christmas, so I am gonna put in

  • a tablespoon full, and then I am gonna stick it in my oven at 350 degrees until that melts,

  • and then I am gonna get a paper towel, smear it all around the inside and the outside,

  • get everything real coated. You could use vegetable oil. You could use lard. Don't use

  • like any kind of spray oil because it's got a bunch of other weird shit in it and it'll

  • just get all gummy and gross. Then once that's all coated, I'll stick it back in the oven

  • for like an hour. It's been in the oven like three minutes and that Crisco has melted,

  • so I am gonna take it out with my grubby little hot mitts. If you have nice, hot mitts you

  • can use those too. Bring it over here. It's hot as shit so be careful. I got a wadded

  • up paper towel here, and just smear that. It's actually two paper towels, just get everything

  • colored including the back and the sides and everything. So yeah, if you see any like little

  • places where it's sort of pooling up, just smear that around, wipe it out a little bit.

  • This looks good. Too much oil is go got make your pan just

  • end up really sticky, so less is better than too much because you can always do it again.

  • Put it back in the oven now for an hour. I put a baking sheet on the bottom rack and

  • then when I put this in, I am going to flip it upside down so that any oil that is excess

  • will drip out and not stay in there. I am gonna put it in for an hour, whoa! And it

  • might start to smoke a little bit. That's okay, don't worry about it. You don't need

  • to call the fire department. Just open a window, tough it out, like the pioneer people did.

  • All right see you in an hour. So as you can see, it's still pretty hot,

  • but as you can see, it's shinier than it used to be, and shininess corresponds with smoothiness

  • of the surface, and that's what the seasoning process is all about. The oil and the heat

  • combine to fill up the pores on the metal and make it a smoother surface and every time

  • you use it, it's going to get smoother and smoother. The first few times you use it,

  • it's probably not going to act like a nonstick skillet. In fact, it's definitely not going

  • to. So you'll have to use some oil. But every time you use it, it's going to get better

  • and better, and what you don't want to do to care for it. You do not want to ever use

  • soap on the surface, and don't ever try to scour it with anything metal unless you notice

  • a rough spot. Rust forms if you leave it in a sink filled with water that will cause it

  • to rust sometimes. The one I use all the time is, I mean it's been in use for 100 years

  • or something, so it doesn't really get rusty because it is really well-seasoned, so it's

  • just going to get better and better every time you use it. All I need to do now is wipe

  • off any excess oil which I don't see any in the bottom of the pan, so that's good, but

  • there's a little over here, and this is really not like super important to do this, but you

  • know, whatever, might as well be hygienic or something.

  • All right, so that's it. That's how you take care of your cast iron skillet. I really recommend

  • it. They are like, this one was like $20. They are cheap, and they will last forever

  • if you take care of them, and they just get better and better and you could pass them

  • down to your grandbabies. All right. See you later. Check out the website,

  • Check out my Facebook fan page, be my fan. Subscribe to my channel on YouTube, all that

  • stuff, and I will give you tons more secrets and maybe I will tell you who my secret boyfriend

  • is, P.S. it's Allison Brown.

Hey! It's Hilah Cooking. Today we're go got go back to basics, and I am going to show

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B1 oil skillet cast iron real good season oven

How To Season a Cast Iron Skillet

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    nckuba posted on 2014/04/06
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