New cast-iron skillet - how do I prepare it for use?

You are doing it right, just keep at it. If the pan is not seasoned correctly, the food will just stick badly and some of the 'black stuff' you are referring to will be on the food.

You did it right. That is what happens. Just take the skillet and cook it on the stove top with plenty of oil in it . Then drain it after a 15 minute time. Wipe the skillet again. That should do the trick. Maybe use a little salt when you wipe the oil off.

You need to condition the skillet. It can take a few weeks to get it right. Keep using the method you are currently using now. Continue using the oil and paper towel method. When you do use it for the 1st time, I suggest cooking something like bacon or another fatty meat. Do not allow the skillet to air dry or you will develop rust. When you do wash it, place it on a stove burner on low heat and let it to dry that way. Good cooking pans aren't bought, they are made! Best of luck to you.

Coat it with oil and stick it in the oven on high heat for about 1 hour. Let it cool every day put oil on the inside - just a coat and wipe then turn the fire on high few a few minutes.

Use Pam spray until it is seasoned and do not immerse it in water. Be sure to burn the pan after you clean it by setting it on top of the stove for 5 minutes on high

If you wash the pot do not scour it and put it to dry on the stove immediately or it will rust.

It will build up a black coating that is seasoning

You're doing it right. I put mine on 200 degrees and let it sit in there for at least 5 hours. Just make sure you use ONLY 100% vegetable oil. Not the cheap stuff either. Crisco works best.

I have my grandmothers skillets so they're about 60 years old and I use them several times a week.

PS. A good test to see if it's seasoned right, scramble a couple eggs in your skillet. Let it sit a couple minutes after they're cooked then check to see if the eggs look green. If they are, wash and reseason. The eggs turn green when in contact with iron, if they aren't green then it's seasoned perfectly.

Once you season them, never use soap on them. Just kinda wipe them out (I still use hot water) and dry them completely before putting them away.

Heat your oven to 250 - 300 degrees, Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned, Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.

Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.

Also, when you start using the pan you should use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.

You don't have to heat that long,(but I have an electric stove, it heats up faster.) You're doing right, just keep doing that, you may always have a little black showing on paper towel, but it doesn't hurt any thing. They will put a little iron in your food, but thats good for you. After use, how I've always done it, is put a little water in bottom, heat, put a little dish liquid in let set til cools & loosens food, wash as usual, rinse well set on stove on hot burner, dry with paper towel, then apply oil on paper towel again. Good luck!

No, you did everything perfect! The black stuff won't hurt you. But your skillet is prepared now. Just to make sure that after every use that after you wash it, you rub oil in it and leave it in there. All that does is prevent any rust from starting. As I'm sure you already knew!

You are missing one step, SALT. Rub regular table salt, about a tablespoon at a time, throughout the interior of the frying pan. The salt removes loose bits and also actually fills in some gaps making the surface remarkably smooth. Also, if you ever need to scour it clean, use salt. You will clean and reseason it in one step.

And the biggest risks of not seasoning your pan are food sticking and the pan rusting. A well seasoned pan, used somewhat regularly, should never rust and almost never stick. If if is not non-stick right away, just keep scouring with a tablespoon each of salt and corn or vegetable oil.

I purchased my first set of 3 pans at a yard sale for $5. They were lightly rusted, but otherwise looked unused. I scoured them with fine steel wool to remove the rust and then seasoned them with this technique and used them for years before giving them to a friend while I was living back with my parents.

honey you cannot coat it with oil and heat it up. you coat the insed where the food goes, heat it up and then just let it sit and cool down.