How do I season my cast iron skillet?

>>8494227
you don't

>>8494227

piss in it

Clean it
Heat it
Oil it
Heat it
Oil it
Heat it
Oil it
Heat it
Oil it

And then never wash it with soap.
It gets better more you use it

This seems like a good place to ask:
I have a nice frying pan, but want cast iron like the OP. Should I also get a cast iron frying without the raised indentions?

>>8494227
You scrub it very well, to remove the wax that was to keep it looking pretty in the stores until bought by you. You can then do the rubdown with oil and bake it a few times, which helps the underside as well as the cooking surface.
But, you should know "new" cast irons are as smoothly polished in the casting process and it was in the olden days of vintage items, no matter which brand you get, and you really can't season it like you think you are supposed to get it for nonstick reasons. The seasoning now is really to prevent rust. And, so really you should assume you can only keep up some kind of amazing slick carbonized coating that lets you cook scrambled eggs or something. Just make dishes that use oil to aid you.

As far as soap goes? That's a myth. You can wash it normally, just don't scrub the shit out of the surface with a scouring sponge. Think more about moistening a crust with hot water and then getting off any bits. Not even a true soak, just a moment will do. A pan should be air dried, and never put away wet, and if you wish, you can give it some loving oil before putting away, but know that it can turn rancid (sticky) if you very infrequently use it. Lots of use and frying is the way to keep this thing in tip top shape.

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359KB, 1311x600px

>>8494677
Yes. OPs is for making pretty lines only. For anything else, including searing meat, you want a smooth one.