This is another recipe from my mother, Ollie May (Poston)
Presley which was
probably handed down from older generations
Submitted by Edith Bastin
TO SEASON AN IRON SKILLET
Heat oven to 325 degrees. Wash, rinse and thoroughly dry the iron skillet. Spread one tablespoon lard over inside of skillet. Add enough additional lard to cover bottom with a thin layer. Place in medium hot oven. When lard becomes hot and thin but not smoking, swirl it around and up the sides. Add more lard, if necessary, to keep bottom of skillet coated.
Lower heat to 225 degrees and allow to remain at this temperature for one hour. Turn off heat and leave skillet in oven over night. Next morning wipe away excess grease with paper towel or cloth.
