Seasoning cast iron with potato peels

I'm new to the forum so first I'd like to say hallo and send you all sunny greetings from Germany.

Many of the forum users here seem to be fans of the cast iron frying pan. I've just ordered my first one which should be arriving any day now.

Now here's a question and I'm hoping that someone can say whether this method of seasoning is successful. It is recommended by the manufacturer of the pan. It's best to do this in the garden due to the clouds of smoke, but apparently it works.

1. Clean the pan with laundry detergent briefly and dry well.
2. Turn off smoke alarms in kitchen:)
3. Add oil to the pan, heat until it is hot.
4. Add fresh potato skins that have been mixed with salt.
5. Cook for 20 minutes.
6. Remove skins and slowly add new skins (slowly because you don't the temperature to sink abruptly)
7. Cook another 20 minutes.
8. Repeat step 6.
9. Allow to cool, remove skins and oil.
(Remember to turn on the smoke alarm again).

Boiling potato skins in the pan and then seasoning the oiled pan in the oven seems to be a well-known method in the US but I haven't come across any websites yet where the potato skins are heated in oil.

Has anyone had any experience with this method? I'd appreciate any replies

the best things to season a  pan with is some darn good greasy bacon..or lard..and once you have that pan well seasoned be careful to not use it for things that will remove the seasoning, like soup and stew and really wet foods.

i keep those types of foods to separate pan uses..i have my well seasoned pans for non stick cooking and have my soup and stew pots separate and reseason them after cleaning them by wiping them down with some fat and warming them over the fire for a few minutes..and allowing to cool then wiping the oil around in them..you'll never really maintain a good seasoning on a pan that get used for watery foods unless you reseason after each use..

Thanks for the tips!

I received the pan today, cleaned it as described, added oil, fried some sliced potatoes with lots of salt, changed the potatoes after 15 minutes and repeated the whole procedure another 15 minutes. After wiping away all the gunge, the frying pan was ready to use and I made Hungarian pancakes with a minimum amount of oil Nothing stuck, they came out perfect.

The salt turned grey from the coating that the pan comes with and the potato skins/sliced potatoes also helped to get rid of the yukky coating.

I love my new frying pan! Tomorrow I'm doing the steak "test". I'm using lard from the Hungarian Mangalica pig which is totally delicious

Go on E-bay and look for a cast iron skillet number seven or larger with a smoke ring and slant Erie or Griswold. They are made from the best iron ever known to man .. now used up .. and the pan is light weight and about seventy years old or older .. the walls are thin .. don't buy cracked or warped or rust pitted junk .. look for a good rated seller.

For two people .. I use a number seven .. but I also have a pan so old it does not have a number but a "gate" mark and is about one hundred and fifty years old and 12 inches across. The gate makes it wobble but who cares .. it is a great old pan.

These pans bought off the net can be cleaned by the seller or not very bad and I use chili peppers or chili powder with water or oil to season .. It kills critters and so does the heat. Go on YouTube also for good and bad advice on cleaning a pan like in the oven at high temp to make it turn black on the inside bottom.

Once non stick .. never use soap on it again or it will ruin it .. no harsh cleaning but cold water and a plastic scrubber will do wonders.

Fried eggs and hash browns are my favorites in a skillet and unlike some .. I never use pig meat in mine. Tried it and mine started sticking.

Number one tip .. heat slowly for seven minutes and then turn the heat up to cooking range. A cold pan will stick. If you want high immediate heat and a jack rabbit start .. use aluminum .. you already have Alzheimer's.