Caring for a Cornbread Skillet

To cook good cornbread, you need a properly cured cast iron skillet. 
The proper preparation of the skillet is well worth the effort if you are going to do something as important as cooking cornbread. 
A properly cured skillet will not rust, and bread will not stick to its surface.
CURING: Buy a good quality solid cast iron skillet which measures 9 inches across the top rim. 
Wash the skillet with plenty of warm water and a small amount of liquid soap. 
Rinse thoroughly under running water to remove all traces of the soap. 
Dry with clean paper towels and let stand until the skillet is completely dry. Pre-heat oven to 200 degrees F. 
Using a basting brush, lightly and thoroughly cover all surfaces (including the handle) of the skillet with vegetable oil. 
Oil should not drip from the outside and must not form puddles on the inside of the skillet. Place the skillet in the oven for 5 - 7 hours. 
During this period, if any surface area appears to have dried up, brush on another light coat of oil. 
When the process is finished, inspect all surfaces to see if there is a light (usually brown colored) coat everywhere. 
If not, another curing is needed. With use, a properly cured skillet will develop a black sheen. 
CARE: The skillet should never be used for anything except cooking cornbread. It should never be washed. 
After each use, clean it thoroughly with clean dry paper towels. Be careful to remove all excess cooking oil and any bread crumbs. 
Store the skillet in a dry place. If you wish, you may wrap the skillet in a clean dry towel. 
Before each use, oil the inside surface of the skillet thoroughly. 
Pre-heat the skillet. 
The cornbread batter should only be added to a hot skillet. 
Never cook acidic foods in you skillet. 
These foods will strip all of the seasoning from the pan....