SEASONED SOUTHERN STYLE: Remedy For Sticky Cast Iron

 

I have overheard so many complaints while shopping antique malls about cast iron skillets that have become sticky to the touch. . .and sometimes causing a sharp taste to foods cooked in them. . .So I decided to give you a simple remedy that will take less than 15 minutes. . .I can't take full credit for it. . .The Open Hearth Cook. . .Mercy Ingraham. . .who lives in Pennsylvania. . .taught me a thing or two about cast iron on one of her visits to the farm. . .

The secret to a well-seasoned non-sticky pan is low heat before wiping with bacon grease. Here's how:

First wash the skillet in hot soapy water, rinse, and dry to remove the rancid oil.

Place skillet on the stove burner closest to the size of the pan.

Turn the burner on a low setting and allow the skillet to heat up. You should be able to lightly touch it without burning a finger. 

Take a soft rag or paper towel and wipe the inside with a light coating of bacon grease.

Turn off the burner.

Leave the pan on the burner until it is cool. 

Once cool, take another soft rag or paper towel and wipe excess grease.

If you need to season the entire pan, these steps can be followed using the oven. (Be sure to place it on a cookie sheet so the grease doesn't drip on the stove.)

That's it! That's all you need to do. . .The heat opens up the pores of the cast iron and allows the seasoning to go deep into it. . .It will continue soaking up the good stuff as it cools and the grease will not just sit on top, making the pan sticky. . .

Once I have a skillet or pan well-seasoned, I only rinse with hot tap water after every use, then follow the same steps on top of the stove.