Lard is the best IMO, but we use Vegetable oil because of being a restaurant.

PDJ is right. We put in enough oil to swirl it around and coat all surfaces, heat slowly just to smoking point. Pour out any excess oil and wipe with paper towel. <--- do that three times and it should turn a nice shiny brownish color. Do not wash. After cooking wipe out with dry cloth or paper towel and hang up.

If you ever burn anything in it you will have to wash and reseason. Use it strictly for frying and not for water based sauces. The longer/more often you use it the better it will work after the initial seasoning. Good luck.

We don't have skillets, but that's what we do for our 4' x 3' grill. Does eggs great!

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