One way of seasoning skillets that I have actsally seen work really well is to put the skillet on a burner and get it smoking hot, then wipe over with a cotton cloth impregnated with oil (don’t use paper towel as bits will burn on).

Leave it on the burner until the oil has gone dry on the surface then repeat and keep on repeating until you have a very smooth patina.

Saw someone do this once well over twenty times.  When finished the surface was just like teflon.

Hi All,

I tried the method as described by Derek on one of the pans, and the results are below in the final photo. The pan got real hot real quick and the 200C will be incorrect as it’s only point contact on the probe. I used Avocado oil too.

Sitting on the BBQ burner


The cotton cloth aftermath…


The ring left in the pan afterwards. As the pan was cooling, I kept wiping with more Avo oil. I probably did it a good 15+ times in total.


It still feels nice and smooth, but not sure if it’s actually any good anymore. I’ll try an egg one day and see how it goes. Might need to sandblast it and go again.

Phil.

This is my little cheapie skillet seasoned using the method I mentioned above several years ago. It has a nice light patina across it.

It is one I use often these days and this photo was taken after it was washed in hot soapy water last night.

It hangs up in the outdoors kitchen so will now just wipe it over with a little olive oil.