Stovetop Seasoning?

[StephenH]

A few here have mentioned that they apply a coat of oil to the skillet then heat it until it smokes. A question: how long do you keep the heat on the skillet after it starts to smoke?

thanks

 

[SeanD]

The way I do it is like this: Its only for what I call " touch up " seasoning.... I heat the skillet for roughly 10 to 15 mins on the stove top until it smokes for a few mins, then I turn the heat off, put in some bacon grease, wipe it around inside and out, then wipe off the excess with a clean dry cloth. This seems to work for me, but others on here will probably have other methods to try.

 

[EricC]

You mean in lieu of oven seasoning or as maintenance each time after cleaning it? If the latter, there is no need to do that; really you're better off not doing that as you risk damage to the seasoning and/or the skillet itself. After cleaning and drying just do a short exposure to low heat to help dry any residual moisture.

 

[StephenH]

You mean in lieu of oven seasoning or as maintenance each time after cleaning it? If the latter, there is no need to do that; really you're better off not doing that as you risk damage to the seasoning and/or the skillet itself. After cleaning and drying just do a short exposure to low heat to help dry any residual moisture.

Oh, OK, guess I misunderstood the context when people mentioned doing this.