A well-seasoned cast-iron skillet is virtually nonstick, so it’s worth taking the time to season (or reseason) correctly. If you have a new skillet or an old one you want to rehab, the method is the same:
- • Cover the bottom of the pan with a thick layer of kosher salt.
- • Add about half an inch of oil and place over high heat.
- • When the oil starts to smoke, pour the salt and oil into a heatproof bowl to cool before discarding.
- • Using a ball of paper towels, rub the inside of the pan until smooth.
- • When you clean your cast-iron skillet, don’t use soap or a dishwasher. Just scrub it with a stiff brush and hot water and then wipe dry with a towel or set it over low heat until dry.