How To Season Your Cast-Iron Skillet How To Season Your Cast-Iron SkilletMay 3, 2016 in Recipes, VideoShare ThisFacebookPinterestTwitterPrintemailI love my cast-iron skillet because of its well-known longevity and nutritional boost it adds to food. One thing you MUST do when you buy a brand new cast iron skillet (I love Lodge) is season it! This means covering the skillet in oil and baking it to create a non-stick layer. You can repeat this multiple times to thicken the layer of non-stick goodness. This should be repeated about every 6 months. If your food begins to stick or becomes dull or rusted, that is another indication that it needs to be re-seasoned. Enjoy the video and check out the step-by-step tips below the video! To begin: Preheat the oven to 400F Start with a clean dry skillet Rub oil all over pan including underneath and the handle using a paper towel or small cloth. This ensures the maintenance of the metal just as much a the non-stick quality of the inside of the pan. Be sure to use a high-heat oil (can withstand heat above 450F without smoking) to prevent free-radicals from forming on your pan. My favorite oils to use are avocado oil, ghee, and refined coconut oil. Place a piece of aluminum foil on the bottom race to catch any drippings. Place the cast-iron skillet on the middle rack and cook for 1 hour. Remove skillet from the oven and cool completely. Quick tip: To re-season more frequently, clean skillet after use, place on the stovetop burner for 10 minutes, remove from heat, then rub oil on the skillet. Check out my Delicious Cilantro-Mint Shakshuka Recipe for your next Sunday morning breakfast!