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In the video, Frank explains how to professionally season an iron skillet. Below the video, you will find the most important steps for reference.
Important note in advance: Never leave the skillet unattended during the seasoning process! And definitely avoid drafts, even if the process involves strong odors. Beyond a certain point, hot oil can easily ignite, and burning fat is very difficult to extinguish!
- Clean the skillet thoroughly with hot water and dish soap. Then dry it carefully.
- Place the skillet on the stove at the highest heat setting and wait a moment. Caution! For induction cooktops, only a 3/4 setting should be used.
- Pour a high-smoke-point oil into the skillet – enough to cover the bottom well.
- With a brush, also coat the side walls with the oil from the skillet well.
- By now, the skillet will be hot and the actual seasoning process begins. Let the skillet sizzle on its own until the side walls start to change color after about 5 - 7 minutes.
- Here's the rule: The darker, the better, but do not leave the skillet on the stove too long - remove it sooner rather than later.
- Once the side walls have turned a medium to dark brown, turn off the stove and carefully pour the hot oil !! into a heat-resistant pot or bowl (definitely not down the drain!)
- Then put the skillet back on the turned-off stove and let it cool. The residual heat now seals the skillet bottom.
- Now you can ventilate vigorously :-)
