Quote:
Originally Posted by Torture
My (lazy) strategy is to just cook bacon in it. Seems to work.
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Bacon's often the first thing I cook after a pan is seasoned just for that reason. Incidentally, seasoning a pan is like the easiest thing in the world.
1. Rub all over the pan with oil (any vegetable oil is fine, some people use crisco, many swear by flaxseed oil, whatever floats your boat), then rub off all excess with a paper towel.
2. Put pan in the (cold) oven upside down on rack and set oven to 500 degrees or as high as it will go - mine does 480, this is fine.
3. Once oven has reached max heat, leave it for an hour, then turn it off and leave the pan in there with the door closed until it's cooled to room temperature.
4. Repeat this process a couple of times to improve coating quality, if you feel like it. Not strictly necessary, but I personally do 3 coats.
That's literally it. It's mostly just sticking the pan in the oven and waiting.