re-seasoning my skillets

Some will tell you that, if properly cared for, a cast iron skillet never needs re-seasoning.  What that "proper care" actually is- I've yet to discover.  I know some don't use soap on their cast iron due to the soap breaking down the oil that keeps it stick-free.  As for me and mine, we use soap.  Unfortunately, that means that once a year or so, I need to re-season my cast iron.

I have two main 13" skillets that I use on a daily basis.  I love to cook with them.  I found one and bought the other.  One is a Lodge and the other a no-name.  Both are equally good, but I prefer the no-name one.  I re-season them when food starts sticking.

Anyhow, to re-season my pans, I get them hot on the stove with some water in them.  Then, I use steel wool (I use fine) and go to work on it, taking off a good bit of the black.  I rinse well with hot water and then repeat the process.

Next, I get it hot again on the stove (a good 5 min) to be sure there is no water left on the pan.  Then, I cut off the heat and put on a HEAVY coat of Crisco and put that in the oven at 250 for about 15 min.

After 15 min, I pull out the skillet (use a mitt) and pour the excess oil out of the pan into the sink.  Then it goes back in the oven at 280-300 for 2 hours.

This is a long process, and you can repeat the crisco and oven treatment 2 or more times if you want.  The more times, the longer and better the non-stick effect will be.  Let it cool down between each treatment.

Finally, everyone's grandmother has a different method for seasoning a pan.  I've tried a few, but find this to be the most sure fire way to make it happen without the risk of burning the oil.