Late last year, I found myself at a crossroads.
Despite all that, my seasoning was shit.
Everything stuck, and I was constantly pissed off.
Dont worrywere in a much better place now.
These days, my seasoning routine looks a whole lot like Kents.
For stovetop seasoning, I get a clean skillet hotbut not smokingover medium heat.
Then, I let the pan cool for 10-15 minutes and wipe off excess oil with another rag.
After another 30-35 minutes in the oven, I turn off the heat and let them cool.
As for cleaning, lets just say that my approach is less precious than it used to be.
I wouldnt change a thing.
Heres how I got to where I am.
Sure, they soak up oil quickly, but they also saturate quicklyand a saturated paper towel is useless.
Do you know what wouldneverdo that to you?
I switched to rags for cast iron seasoning 5 or 6 years ago and havent looked back.
I use two: One soaked through with Crisco, one not.
(The former is for applying seasoning, and the latter is for wiping off the extra.)
When not in use,I store them in a ziplock bag in the freezer.
Cowboy Kent recommends bandanas; Ive even used old T-shirts in a pinch.
As long as you choose something lightweight, heat-resistant, absorbent and lint-free, youll be set.
Turn the heat down
A smoking hot pan cooks a great steak, but it isterriblefor seasoning.
(Plus, it avoids filling your kitchen with smoke.)
This is why I stick to medium heat on the stove and 375oF in the oven.
Keep experimenting until you findyourperfect method.
Steam cleans in a hurry, he saysand boy, is he right.
A quick scrub with a stiff nylon brush and youre good to go.
But sometimes the steam clean leaves stuff behind.
After a few minutes, those stubborn stuck-on bits scrub right off.
Just be mindful: Boiling water strips seasoning like crazy, so use it strictly as needed.
Most of these rules are total garbage.
This allows me to target specific areaswithoutcompromising the rest of the seasoning Ive worked so hard to maintain.
Scrub brushes and steel wool can only go so far, though.
If youre losing your mind chasing perfection, its time to take a step back and rethink your approach.
