you how to season your cast iron skillet because a lot of you have been asking about that,

and it's really starting to bug me, just kidding. Okay, here we have a brand-new, cast iron

skillet that says it's seasoned and ready to use. I don't believe it. I am gonna go

ahead and season it again. If you get one that's silver, that means it's totally unseasoned,

but pretty much everything you buy these days has already been seasoned at the factory,

but we're going to season it again. First thing you need to do, peel of the label,

throw it away, and then wash it real good with hot water, but no soap, and like a stiff

brush if you have that, so I am going to go over there and do that real quick. Get your

water hot, heat it up, heat it up. Get yo water hot, heat it up, and you want to wash

the inside and the outside just to make sure to remove any like sort of wax that they may

have put on it when they were packing it or anything like that, scrub. Get the handle.

Get the handle real good. Get its booty. Get the backside because when we season it we're

going to be rubbing oil all over every surface. Get the little front part. Mmmmmm. That's

good. Now I am gonna rinse it real good, and then I am gonna dry it real good. This skillet

is also, I meant to point it out. It's really nice that it has a handle on the other side

because these things are really heavy, and when they are filled with a bunch of fried

chicken or something delicious like that, it's really hard to lift. So that handle on

your side is a good idea. Okay, now I am gonna put in some oil, some

sort of oil product. I have some Crisco left over from Christmas, so I am gonna put in

a tablespoon full, and then I am gonna stick it in my oven at 350 degrees until that melts,

and then I am gonna get a paper towel, smear it all around the inside and the outside,

get everything real coated. You could use vegetable oil. You could use lard. Don't use

like any kind of spray oil because it's got a bunch of other weird shit in it and it'll

just get all gummy and gross. Then once that's all coated, I'll stick it back in the oven

for like an hour. It's been in the oven like three minutes and that Crisco has melted,

so I am gonna take it out with my grubby little hot mitts. If you have nice, hot mitts you

can use those too. Bring it over here. It's hot as shit so be careful. I got a wadded

up paper towel here, and just smear that. It's actually two paper towels, just get everything

colored including the back and the sides and everything. So yeah, if you see any like little

places where it's sort of pooling up, just smear that around, wipe it out a little bit.

This looks good. Too much oil is go got make your pan just

end up really sticky, so less is better than too much because you can always do it again.

Put it back in the oven now for an hour. I put a baking sheet on the bottom rack and

then when I put this in, I am going to flip it upside down so that any oil that is excess

will drip out and not stay in there. I am gonna put it in for an hour, whoa! And it

might start to smoke a little bit. That's okay, don't worry about it. You don't need

to call the fire department. Just open a window, tough it out, like the pioneer people did.

All right see you in an hour. So as you can see, it's still pretty hot,

but as you can see, it's shinier than it used to be, and shininess corresponds with smoothiness

of the surface, and that's what the seasoning process is all about. The oil and the heat

combine to fill up the pores on the metal and make it a smoother surface and every time

you use it, it's going to get smoother and smoother. The first few times you use it,

it's probably not going to act like a nonstick skillet. In fact, it's definitely not going

to. So you'll have to use some oil. But every time you use it, it's going to get better

and better, and what you don't want to do to care for it. You do not want to ever use

soap on the surface, and don't ever try to scour it with anything metal unless you notice

a rough spot. Rust forms if you leave it in a sink filled with water that will cause it

to rust sometimes. The one I use all the time is, I mean it's been in use for 100 years

or something, so it doesn't really get rusty because it is really well-seasoned, so it's

just going to get better and better every time you use it. All I need to do now is wipe

off any excess oil which I don't see any in the bottom of the pan, so that's good, but

there's a little over here, and this is really not like super important to do this, but you

know, whatever, might as well be hygienic or something.

All right, so that's it. That's how you take care of your cast iron skillet. I really recommend

it. They are like, this one was like $20. They are cheap, and they will last forever

if you take care of them, and they just get better and better and you could pass them

down to your grandbabies. All right. See you later. Check out the website, HilahCooking.com.

Check out my Facebook fan page, be my fan. Subscribe to my channel on YouTube, all that

stuff, and I will give you tons more secrets and maybe I will tell you who my secret boyfriend

is, P.S. it's Allison Brown.