cast iron skillet

[OakLeaf]

Five minutes is great to refresh and protect the season after you wash a pan, but initially seasoning it will take longer. I've had better luck on the stovetop (where I can control excess oil by periodic wiping) than in the oven. My experience is that if oil pools, it will not varnish and season the pan. Because of the curved bottom, it was extremely difficult to season my cast iron wok (it's getting there though, finally).

[uforgot]

I purchased one at our local flea market for $4! It's a little one. I googled "seasoning cast iron" and there were a lot of instructions out there! I seasoned it 3 times this weekend and cooked everything in it on Sunday. It was great! My teflon skillet went in the trash. Now I'm going to go back and find a large skillet, dutch oven....