Source
r/castiron•
slvl

A quick and dirty way to season a pan.

This method is far from proper, but it can be great to fix up a pan that hasn't been performing lately, or if you're just lazy, and only takes a few minutes. It can even done right before cooking.

Heat your pan up to a high temperature. Take a paper towel and put the tiniest amount of oil on it. I hold the towel against the bottle opening and tumble once. Then quickly wipe the surface of the pan with the oil and make sure you get everything. If you want you can wait a few seconds and reapply oil until you are satisfied with the colour.

"Disclaimer" of sorts:
I only tested this on carbon steel as I don't have any cast iron, so YMMV, but I though some might get some value out of this. This also may be old news to some of you. I was "inspired" by the regular "wipe and bake" method, and by how they season a wok the professional way. I had to clean my cheap wok a bit rigorously and the seasoning had to be touched up. Instead of the normal method I thought WTH and tried it this way with surprising success.

Posted Aug 19, 2021, 5:09 PM UTC

34
TheBelhade•

That's just standard maintenance.

3
kileme77•

I get the pan hot hot, and pour a big glob of oil, then wipe it out with a cloth. Cast iron shreds paper towels.

2
kommanditbolag•

Cast iron shreds paper towels.

Depends. My newest lodge does, and my previous one did, but as you cook with them they do this less and less as seasoning builds up.

1
-saraelizabeth-•

I’ll also add in I do exactly as OP does after cooking, and never had paper towel dust issues with my cocinaware pan. But it’s also much smoother than lodge which seems to be what most people have.

1