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I gazed at our vintage cast iron skillet for months. I questioned which shortening was best. Which directions were best. How would it cook? (I overthink things. Obviously.) 

Grammy, my kids’ grandmother, helps manage an adorable thrift store in their town. With every visit we make way to the thrift store to explore treasure. Over the years we have purchased books, a mirror, toys, and this vintage cast iron skillet. Made by Wagner Ware, it was produced between the 1930s and 1950s.

So last night I finally seasoned the skillet. And you know? It was so easy. I cooked with it today and it worked beautifully. (and so much better than a modern nonstick skillet..)

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How to Season a Cast-Iron Skillet

Set oven temperature to 325 degrees.

Place large cookie sheet on bottom rack. Wash and dry skillet. Coat skillet well with shortening (I used an organic palm oil shortening).

Flip skillet upside down in a rack above the cookie sheet (the cookie sheet will catch the drips) Bake for 1 hour. Turn off oven and cool inside the oven. Once cooled, wipe with paper towels.

Quick tip // Once you have seasoned your skillet, do not use soap. After cooking quickly wipe skillet with a towel and rinse with hot water.