Re-seasoning a frying pan...

by Codewiz51 15. May 2010 11:32

A minor disaster happened in the kitchen this week.  My wife decided to scrub my favorite frying pan.  This isn't a good idea.  Black, groaty looking frying pans are better than any non-stick surface.  So after a couple of disasterous attempts to use the frying pan, I decided to re-season it.


  1. [Optional] Since the pan has lost its seasoning, go ahead and wash the bejeebers out of it.  I don't advise this, but it's your pan.
  2. Wipe the pan as clean as you can with a dry paper towel and a couple of drops of cooking oil.
  3. Place the pan on a burner under high heat.
  4. Add a teaspoon of high flash point cooking oil, e.g. peanut oil.
  5. Allow the frying pan to heat to a temperature where the oil starts smoking (a little smoke, not a lot, this stuff can catch on fire and it burns like diesel)
  6. Let the pan smoke for five to ten minutes, depending on what your wife can stand.  (I usually do this on my propane grill, outside.)
  7. Allow the pan to cool to the point where you can get near it with a dry paper towel.  Don't fry yourself!
  8. Wipe the pan down, spreading any remaining oil to cover all surfaces.
  9. Make sure wife knows not to scub cast iron and cast aluminum cookware.


Kitchen | Life

Pingbacks and trackbacks (1)+

Comments are closed


This blog represents my personal hobby, observations and views. It does not represent the views of my employer, clients, especially my wife, children, in-laws, clergy, the dog, the cat or my daughter's horse. In fact, I am not even sure it represents my views when I take the time to reread postings.  So, take most of what I say with a grain of salt.

© Copyright 2008-2014