We’ve got a cool new helper in the kitchen. Dr. Science and the GV Jogger sent us a skillet as a housewarming gift, to help round out our very limited supply of Stonington cooking implements.
The skillet was hand forged by the skilled blacksmiths and treated by the artisans at the Lockhart Ironworks of Logan, Ohio. It’s a beautiful piece of work that even came with a cool mini-skillet that we’ve hung in a place of honor on the magnetic strip that runs along one wall of our kitchen.
I’ve always wanted a true skillet, which is one of the most versatile cooking devices you can have. Skillets also can become kind of heirloom items that get passed down from generation to generation. So, I want to make sure I treat this skillet with the care and respect it so richly deserves. The key is to make sure that the skillet becomes properly seasoned and develops a natural non-stick surface. The Lockhart Ironworks note says that it has already pre-heated the finished skillet and treated it with a layer of coconut oil for seasoning purposes. It recommends that we apply a thin coat of our “preferred oil” and cook a meat that is rich in fat or oil during the first few uses to help with the seasoning process. And of course the skillet needs to be carefully dried and oiled after each use to prevent rusting.
So, I’m seeking instruction and guidance from my internet friends. What should our “preferred oil” be, and what are some good meats to cook to help establish the desired seasoning and achieve the patina that will move this skillet into heirloom territory? Suggestions would be much appreciated!
Congrats on your new acquisition! Usually, I use olive oil but have used many other oils, as well. When my cast iron pans look like they need a bit of seasoning, I coat the pan with oil and put in a 250 degrees oven for about 15 minutes. Enjoy your new skillet!
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