Cast Iron Skillet Seasoning

The cast iron skillet has been the same product for at least 150 years and the design works because the material. Dense iron that holds heat evenly and develops a natural nonstick coating over time, solves the cooking problem better than any technology that has come after it. Seasoning process is the most interesting part from a design perspective because the nonstick surface is built by the user rather than applied by the manufacturer. It improves with every use as thin layers of polymerized oil accumulate on the surface and create a coating that's harder and more durable than Teflon. A properly seasoned skillet will release food as cleanly as any nonstick pan. Unlike a nonstick pan it can go from stovetop to oven at any temperature and will last for decades rather than 3 to 5 years. Cleaning ritual of hot water, a brush, drying on the burner, and rubbing in a thin layer of oil is a daily practice that most people find either meditative or annoying. Your position on that spectrum determines whether cast iron works for you. Older skillets from foundries like Griswold and Wagner are prized because the casting was thinner and smoother than modern Lodge skillets. Practical difference in cooking performance is small. I inherited a skillet from my grandmother that she used for 30 years, and the seasoning on it's so dark and smooth that it looks like black glass. Weight is the main disadvantage, about 8 pounds for a 12-inch pan. Heat-up time is slower than lighter pans, but once it is hot the temperature stability is unmatched. I like that this is a product where the user's investment of time and care determines the quality of the experience. The skillet rewards that investment more visibly than almost any other kitchen tool.