I have an iron skillet that my Mom used years ago, I have it now and when I use it everything sticks.will seasoning it make the food stop sticking?
I would use baking paper instead.
yes you may because sometimes it is easier to pull out some desserts or any type of dish that way
The reason for lining with foil is probably to prevent food from sticking to the pan and making clean-up difficultIf you are not intending to clean the pan, that doesn't matterYou can do it if you want, but it might be pointlessI might be able to offer a more useful opinion if I knew what you're making
Apply a thin coat of melted, plain vegetable shortening such as Crisco to the entire surface, both inside and outCooking oil or sprays should not be used for seasoning because they'll eventually make the surface sticky(Both, however, can be used for cooking.) Coat the handle, edges and corners of the pan, and if it has a cast-iron lid, coat that, tooWipe out excess shortening with a paper towel Preheat your oven to 350 degrees FLine the lower oven rack with aluminum foil to catch any drippingsPlace the cast iron pot upside-down on the middle rack and bake 2 hours for the new, natural-finish pans, and 1 hour for older pans with either finish Turn the oven off and let the pan cool before removing it from the ovenWipe again with a paper towelOnce seasoned, a new, natural-finish pan will acquire a brownish-gray colorWith time and use, and reseasoning, it will become shiny and blackSeasoning is an ongoing process, and a well-seasoned pot has a surface that will release food easilyA rule of thumb to consider: If the crust on your fried fish or chicken begins to stick and burn, it's time to re-season.
