You treat a cast iron skillet the way you treat an old friend — not too rough, not too distant, and with a little bit of bacon grease between you.
I’ve cooked in mess halls, backyard grills, and potlucks — and through it all, my cast iron has never let me down.
If you want yours to last a lifetime (and pass it on), here’s how to do it right.
🔧 What Is Cast Iron, Really?
Cast iron is heavy-duty metal poured into a mold — it’s strong, holds heat like a preacher holds a grudge, and when seasoned right, it’s the best non-stick pan you’ll ever use.
🛠️ How to Season Your Skillet
Seasoning is what keeps cast iron from rusting and gives it that black shine.
✅ Quick Steps:
- Preheat oven to 450°F
- Rub a thin layer of oil all over the pan (inside and out)
- Wipe off the extra — less is more
- Bake upside down for 1 hour (put foil underneath)
- Let cool in the oven
Do this 2–3 times when it’s new, or once a month after regular use.
🚫 What Not to Do
- ❌ Don’t soak it in water
- ❌ Don’t use soap if it’s seasoned right
- ❌ Don’t store it wet
- ❌ Don’t forget to re-oil it after cleaning
🧽 How to Clean It (Without Cryin’)
Right after cooking:
- Let it cool slightly
- Use hot water + a stiff brush or salt + rag
- Dry it IMMEDIATELY
- Wipe with a thin layer of oil
- Store somewhere dry
💡 Sweet Daddy’s Army Trick:
Out in the field, I once dropped my skillet in the mud during a training mess.
We didn’t have running water — so I heated the skillet until the mud baked off, poured in salt, scrubbed it out, then greased it with bacon drippin’s.
Still use that skillet today.
“This here’s the skillet I trust — the Lodge 12-inch Cast Iron Classic. Tough as nails, just like my mama’s biscuits
🔁 Final Thoughts
Cast iron’s like family. Treat it with love, pass it down, and it’ll always bring flavor back to your table.
Got a skillet story or a question? Drop it in the comments or hit me up directly.