THRIFTING: 12” Cast Iron Skillet

As quarantine/social distancing has worn on, I’ve gotten more and more into cooking at baking (as evidenced by this blog series!) and was DELIGHTED to stumble along this gem at one of my local Goodwills:

It was $10, which is a little high, but since these retail for about $30 new, I think this is a bargain. It’s in really good shape — it just needs to be seasoned, as you can see:

It’s not quite this light/rusty looking in person, fyi

I’m kind of jazzed about this purchase for a lot of reasons, but one of them being that I’ve read you can’t really destroy a cast iron skillet, so I’m not worried about trying to season it.

I’ve never seasoned a cast iron skillet, so I’m in the market for tips and tricks. I think this is the tutorial I’m going to try — the one Brad Leone did for Bon Appetit a little while ago:

What do you think? Have you ever seasoned a cast iron skillet? Any tips for me? Leave them in the comments below!