From Lodge<\/p>\n
While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:<\/p>\n
* Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).<\/p>\n
* Rinse and dry completely.<\/p>\n
* Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.<\/p>\n
* Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.<\/p>\n
* Set oven temperature to 350 \u2013 400 degrees F.<\/p>\n
* Place cookware upside down on the top rack of the oven to prevent pooling.<\/p>\n
* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.<\/p>\n
* Store the cookware uncovered, in a dry place when cooled.<\/p>\n
* Repeat as necessary. <\/p>\n","protected":false},"excerpt":{"rendered":"
From Lodge While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, … Continue reading