How do you clean and season your cast iron?

I season my cast iron the the BGE to avoid smelling house up.

I light coat of earl and bake at 300 for about an hour, repeat that a 2-3 times.

If I have rust, ill use a wire drill bit and get all rust off before.

Don't let the skillet cool off. As soon as I'm done cooking I run hot water and break up whatever pieces are stuck, then wipe it all out with a few paper towels.

I was speaking 100% about a gravy. Pretty much the only time I use my cast iron. My magnalite gets used like its going out of style though.

I just got three new ones for my birthday and I've been using the hell out of them.

Is it a sin not to oil them up a little every single time after you're done using them ?

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Always wipe your skillet down with a coat of oil when putting it away after use.

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got it

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My magnalite gets used like its going out of style though.

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Mine too.

Love those pots. I have my grandmother's set. I even have the one that takes up 2 burners across the stove.

While still warm I put a little but of hot water and a fair amount of kosher salt and wipe everything clean then dry. Light coat of oil and it is ready for next time.

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Thanks for the info guys. I will try the salt method out.

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Good. If you're rubbing the seasoning away, you're scouring, and you shouldn't be doing that when you're just cleaning it between uses.

As for actually seasoning it, I'm with the propane grill crowd if you have one. Get the grill as hot as it'll go and put the cast iron in to burn off as much of anything that's on it as you can. Remove and let cool before scouring it in hot soapy water (steel wool scour, you really want to get down to a good base to build on). Once you get it scoured well, dry thoroughly. A little time in a warm oven can drive off the water. It's important that the iron be dry before seasoning. DO NOT SCOUR AND THEN WAIT. Exposed iron will flash rust and you'll be cleaning it again if you don't go straight to curing. LIGHTLY coat in Crisco, set grill to about 350. Bake for an hour or so. Let cool and repeat Crisco and baking process a couple more times.

I like doing it outdoors because sometimes you can get some smoking while you're trying to bake on your carbon surface. Doing it outside in the grill makes this a non-issue.

ETA: Oh yeah, make sure the cookware is upside down when you season it so excess fat doesn't pool in the bottom. I did that once and had to start all over because it formed this sticky, almost rubbery coating in the bottom of the pot.

LINK

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Always wipe your skillet down with a coat of oil when putting it away after use.

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when they're cured properly, you will no longer have to do this anymore.

also, why in the hell would anyone buy a new cast iron pot? the pawn shops have tons of them that are already cured and half the price. go to a pawn shop.

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My magnalite gets used like its going out of style though.

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I've got a magnalite pot that I bought 40 years ago. It's great and easy to clean but if I'm doing something like a roux it's too light. It twirls during the stirring... so I use cast iron for that. It doesn't budge.