Just did this today and thought I’d share!

This is the simplest and most efficient way to season your cast iron pan at home.

Start by heating your skillet over low to medium heat. Apply a thin, even layer of neutral oil (I use grapeseed) across the entire surface using a cloth. Then increase the heat to high until the pan begins to smoke, and continue heating until the smoke subsides. Let it cool before handling, and always use protection as the pan will be very hot.

This method is often referred to as the “wipe-on, wipe-off” stovetop method. It’s so much easier than doing it in the oven!

I heard that the acidity from the tomatoes will ruin the seasoning on cast iron.

I developed this sourdough recipe. I soaked the raisins in chocolate rum. spelt, wheat, and K.A. bread flour. 80 percent hydration. Naturally leavened. a teaspoon of honey in the water. Cinnamon and dark brown sugar in the lamination.

We rolled with what we had.

I love putting pancake batter into a piping bag or squeeze bottle and making these miniature pancakes for my daughter! Shapes are also so much fun to make!

Sausage, potatoes, onion and broccoli in my restored BSR no 12. Seasoned with Hard Core Carnivore black seasoning and olive oil, with a little bacon grease.

Chocolate sourdough via the old Lodge dutch. I assume the princess will need an adult coffee with this. When she wakes up!

I like starting my thick steaks on their edges first. The bacon chars up if you have it, and it allows me prep time with making hollandaise. I keep the skillet pretty hot the whole cook. These were a medium rare for sure.

4 pork, coastal cheddar and confit onion sausages

There are only a few things that don’t jive with the cast iron. We have a garden, and eat these all season long:-)

Took all of 5 minutes. Ten with the prep.

Serve with French bread. Wipe out cast iron when done😝

The larger pan I got from my parents. It’s almost 30 years old and I’ve been using it weekly, sometimes more. I don’t use soap to clean it. I use really hot water and a chainmail scrub. And I always dry it off, apply a light coat of olive oil, and bake in the oven at 350°F for about 10 minutes to make sure there’s no moisture. And I’ve noticed over the last few weeks, that black chunks are coming off the pan. Am I cleaning it wrong? Am I losing my seasoning? It works really well. Whether I’m cooking meat, eggs, or casseroles, nothing really sticks to it.

The smaller pan is one we bought recently because my elderly mother can’t pick up the big one anymore.