I seasoned our cast iron skillets yesterday.
It took a couple of hours, two Google searches, a text conversation with two of my foodie children and four tablespoons of vegetable oil.
That’s it. A little time, a little effort and those two pans emerged with a nice fresh outlook and a non-stick surface.
I like that about cast iron skillets. You get to keep the history without the rust and, after a brief renewal, all the mess slides right off.
I’m going to try to be like my skillets today.
I’ll let you know how that goes.