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I just got my Wasatch skillet, what do I do?

I just got my Wasatch skillet, what do I do?

Congratulations on your new Wasatch skillet! That beautiful bronze surface is just begging to be cooked in. Whether you're a seasoned cast iron pro or a newbie, we've got you covered with two easy ways to break in your skillet and start cooking delicious meals.

Method 1: The "Cook Your Way to Seasoning" Approach

Quick Rinse: Give your skillet a quick rinse and dry.
Start Cooking: It's ready to use! Begin with recipes that use plenty of fat, like caramelized onions or fried chicken. Keep the heat to medium at first.
Easy Maintenance: After cooking, wipe out the pan and apply a thin layer of oil to protect the surface.

    This method allows you to gradually build up a natural seasoning as you cook. Don't panic if it looks uneven at first! You'll see your skillet evolve with every use, creating a nicer and nicer patina in your new pan.

    Method 2: The "Fast-Track to Seasoning" Approach

    Rinse and Dry: Same as Method 1, start with a clean, dry skillet.

    Oven Seasoning: Preheat your oven to 425°F. Lightly coat the entire skillet with oil and place it upside down in the oven for 1 hour. Repeat this process 6-8 times, applying a thin layer of oil each time. 

    Important Tips:

    • Don't be afraid of high heat: While it's good to start on medium heat, cast iron excels at high temperatures, perfect for searing.
    • Avoid soap and harsh scrubbing: This can strip away the seasoning.
    • Always dry your skillet thoroughly: Moisture can lead to rust.

    No matter which method you choose, remember that cast iron is resilient and improves with use. So get cooking, experiment, and enjoy your new Wasatch skillet!

    Don't have a Wasatch yet? Check out our collection and find the perfect addition for your next kitchen adventures! 

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    • There are many oils which can be used to season cast iron. Olive oil is not one I’d recommend however. Seasoning is simply turning that thin layer of oil into a polymerized coating which forms a barrier between the iron and the oxygen in air and water to keep it from rusting, while creating a (almost) non-stick surface. I’d take your skillet to 500-600F to burn off the olive oil and re-season using a high smoke point oil such as avocado oil at 550. Good luck.

    • Used method #2. I think I put too much olive oil on. How do I fix?


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