What do the rest of you use to season your iron skillet?

202
29
Joined Dec 19, 2014
Just purchased a cast iron skillet. I am aware of the seasoning practice - but here is the thing. When I rub some oil into the pan, be it with a paper towel (bounty) or a brand-new kitchen towel (cotton, I think), I am left with some fibers in the pan.

What do you all use to rub the oil in to avoid this?

Thanks in advance.
 
4,474
421
Joined Jun 27, 2012
Try using a cheap brand of paper towel.
Or
You could be using a too small amt of fat and the friction is tearing the paper.
Or
Maybe your pan surface is rough....in which case you need to smooth it out or no amt of seasoning will leave that pan non stick.

If you want to use side towels for this purpose find the oldest and ugliest and have at it.
By the time a towel reaches that state most of the cotton fluff is long gone leaving you with a great towel for the scut jobs.

mimi
 
Last edited:
202
29
Joined Dec 19, 2014
Thanks for the replies.

Ok, maybe I am doing it wrong.

I think I am using a swirling motion - it' kinda going around in circles lightly as opposed to using a lot of pressure to rub it in hard.

The first time I did it, I used a decent amount of oil on the towel. To the point that when I ran my finger along the inside of the pan, my finger got greasy. That normal?

Maybe your pan surface is rough....in which case you need to smooth it out or no amt of seasoning will leave that pan non stick.
 

My pan surface does lean towards the rough side. How do I smooth it out?

Thanks again.
 
Last edited:

phatch

Moderator
Staff member
9,375
980
Joined Mar 29, 2002
Don't worry about any fibers. They'll either burn off or you can remove them when it's cool . 

Old cast iron was often milled or polished on the cooking surface. The slight pebbliness will not be a problem. It will smooth out some as your patina builds but never be as smooth as the old stuff. Still performs just fine. 
 
Top Bottom