A simple, reliable way to get your 10-inch skillet cooking-ready

There is something grounding about breaking in a new cast iron skillet. It is not complicated, but it does reward patience and a light touch. Since you already have a 10-inch skillet, Crisco, and bacon, you are set up perfectly.

Below is a straightforward process that works well and avoids common mistakes.

Step 1: Wash and dry the skillet

Even brand-new cast iron usually has a factory coating or residue.

• Wash the skillet with warm water and a small amount of mild dish soap
• Use a sponge or brush, not steel wool
• Rinse thoroughly
• Dry immediately with a towel

To remove any remaining moisture, place the skillet on a burner over low heat for a few minutes until fully dry.

Step 2: Apply a thin layer of Crisco

This step is about restraint. Too much oil leads to sticky seasoning.

• Turn off the heat and let the skillet cool slightly
• Using a paper towel, rub a very thin layer of Crisco over the entire skillet
  • Inside cooking surface
  • Side walls
  • Bottom
  • Handle

Now take a clean paper towel and wipe again as if you are trying to remove the oil. What remains is the right amount.

Step 3: Oven seasoning

This creates the base layer that everything else builds on.

• Preheat your oven to 450–475°F
• Place aluminum foil on the bottom rack to catch drips
• Place the skillet upside down on the top or middle rack
• Bake for 1 hour

After the hour is up, turn off the oven and let the skillet cool inside the oven. This slow cooling helps the seasoning set.

Step 4: Bacon seasoning

This is both functional and satisfying.

• Place the skillet on the stovetop over medium heat
• Add the bacon to a cold pan
• Cook slowly, letting the fat render out

As the bacon cooks, the fat bonds to the seasoning layer and reinforces it. Move the bacon around so the entire surface gets coated.

Once finished:

• Remove the bacon
• Pour off excess grease, but do not rinse
• Wipe the skillet with a paper towel while it is still warm

Step 5: Post-cook care

After your first cook, establish the habit that keeps cast iron happy.

• Never soak the skillet
• Clean with warm water and a brush if needed
• Dry completely on the stovetop
• Apply a very light coat of Crisco while warm
• Wipe out excess

This final wipe is what keeps rust away and builds seasoning over time.

What to expect early on

Your skillet will not be perfectly nonstick on day one. That is normal.

• The surface may look blotchy at first
• Eggs may stick a little early on
• Each cook improves the surface

Bacon, burgers, sautéed vegetables, and cornbread are excellent early meals. Acidic foods like tomato sauce should wait until the seasoning is more established.

Final thoughts

Seasoning cast iron is not a one-time event. It is a relationship built meal by meal. You have already done the right thing by starting with oven seasoning and bacon. Keep cooking, keep wiping it down lightly with Crisco, and that 10-inch skillet will quietly become one of the most reliable tools in your kitchen.