Vox Humana wrote:
> > wrote in message
> oups.com...
>> hi, you need to season the pan again. Start from the
>> very, very beginning. First put your skillet into the
>> oven at about 200F for about 4 hours. This will aid in
>> stopping the metal from being porous so nothing will
>> stick. Then let the pan cool down. Too season the
>> skillet, cover the bottom of the skillet with salt, a
>> good thick layer and put it back into the oven for 2
>> hours. You can also season the pan on top of the stove
>> on a low burner, but I find the oven better.
>> Once you have seasoned the pan, I would keep seasoning
>> it once a month for about a year. Then you'll never
>> have a problem with it.
>> Cheers,
>> Lore
>
> Hum ... didn't you leave out the part about coating the
> pan with oil or shortening? Heating an non-greased piece
> of cast iron won't season it - with or without salt.
> After the pan is seasoned, you don't have to repeat the
> process unless you ruin the seasoning by washing it with
> detergent. Constant use and proper cleaning will keep the
> pan in top shape.

Nope. Not the very first time you season the pan. I don't know what or
why the salt works, but it does. Very similar results to placing a new
cast iron skillet or Dutch oven in the coals of a burning fire. As it is
cooling down, you add the shortening before it's completely cooled. Then
just use the pan and fry lots of bacon.

BOB
my grandmother taught me the salt trick, and it's also in the seasoning
section at www.thewokshop.com