the procedure is called blanching.get skillet very hot then wipe with clean fresh cooking oil.
I love my cast iron skillets. After they have been cured (blanched?) they must be maintained by keeping them oiled. If the oven is still hot after cooking I coat them with oil and let them sit in there until the oven and pan have cooled. This keeps them for the next time I need them. If you make things that are acidic (like spaghetti sauce) in them it will remove the oil coating.
Deep fat fry something, chicken in it. Wash with salt, don't put soap on it. Viola!
with a little cooking oil and wax paper just keep rubbing in the oil until it is well into the iron and it will shine really black, then just wipe with a paper towel.
Curing is nothing more than seasoning. This is a very easy process and takes only about 10 - 15 minutes each time you do it. Seasoning cast iron requires 4 things: Grease (vegetable shortening), heat, cool down period, and time. Never use liquid oil for seasoning. This is a sure way to goo and gum up the pan.
Put the pan on the stove top, cover it, and allow it to heat on low-medium heat (#3 on an electric stove) for about 5 minutes.
Get a good glob of grease on a cotton cloth towel and rub the inside of the pan very well.
Place back on the heat, covered, for another 5 minutes.
Wipe the pan down again using the same cloth.
Back on the heat, covered, for another 5 minutes.
Take a paper towel and lightly wipe up excess grease, Place the pan aside and allow to cool.
Doing this over and over again will build up a nice natural non stick surface. There's no reason to put the pan in the oven at 450 degrees for 4 hours. You're wasting time, electricity or gas, and money.
I just washed mine in water and detergent, rinsed it, then heated it with a litle oil in it then let it cool and used paer to rub out the oil. it is fine to use a soft scrubber an detergent on it to wash it, however a light coating of oil wil stop a build up of rust.
It depends on what you want to cook. Cast iron is great for all kinds of cooking, but it takes some getting used to and time to learn about what heat is needed for what dishes. Delicate foods like scrambled eggs require medium low heat and a little movement while fried chicken and chicken fried steak would need medium to medium high heat and it sits still, turning only once.
you scrub it
It depends on what you want to do with the skillet. A deep cast iron pot is idea for deep frying, while a more shallow skillet is best for frying or baking.
what is the value of a martin cast iron skillet size 8 and 3'' deep
Cast iron is an alloy, a mixture.
A high iron content
carbon and silicon
Yes. If you were to clean to iron before cooling it, you could risk burning your hands.
Who says that? A cast-iron skillet is great when you need steady, even heat. "Chicago style" steak is cooked in an iron skillet.
Cast iron skillet
The skillet or frying pan has been used since ancient times and who invented it is not known. Before the stove was invented most skillets were made of cast iron.
Kelsey's Essentials - 2010 Cast Iron Skillet 1-13 was released on: USA: 2011
A good way is to head over to chowhound.com. They have a lot of questions and answers on how to remove oil residue from a cast iron skillet. An example is to boil some water and leave it in your skillet then wash off.
Depending on the exact dimensions, your cast iron skillet probably weighs in at 3 to 10 pounds, although it might seem like more. Even a cast iron dutch oven type weighs about 12 pounds.