Tried two different ways to season a cast iron skillet last month. The oven method blew the stovetop method out of the water.

I have a 12 inch Lodge that I got for $30 at Target. First time I tried the stovetop method with vegetable oil. Got it smoking and wiped it thin but it left these sticky patches and the seasoning looked uneven. Second time I used the oven at 450 for an hour with canola oil. Came out smooth and dark like it was nonstick. Tried bacon and eggs the next morning and nothing stuck. Has anyone else noticed a big difference between the two methods?

3 comments

3 Comments

terry_carter1523d ago

That 450 oven method with canola oil is basically the secret to a perfect Lodge skillet.

gracewebb23d ago

Agree to disagree but only because my first attempt at this method ended up with me smoking out my entire apartment and setting off the fire alarm. The canola oil worked great on the pan though, I will give it that. I had to explain to my downstairs neighbor that I wasn't actually cooking anything, just trying to make my skillet look pretty. Worth it in the end, the seasoning came out better than anything I ever got from the store bought stuff.

fox.derek23d ago

You had to explain to your neighbor you weren't cooking anything" wait, people actually do that?