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Enjoy these delicious roast recipes and impress your family and friends this season! Chuck Roast with Red Wine Sauce Ingredients: 1 Wilders 100% Fullblood Chuck Roast 1 tablespoon olive oil 1 onion, chopped 2 carrots, chopped 2 cloves garlic, minced 1 cup red wine 2 cups beef broth 1 tablespoon Worcestershire sauce Salt and pepper to taste Instructions: Preheat your oven to 325°F (165°C). Season the chuck roast with salt and pepper. Heat the olive oil in a large oven-safe pot over medium-high heat. Sear the chuck roast on all sides until browned. Remove the roast from the pot and set aside. Add the onion, carrots, and garlic to the pot and cook until softened. Add the red wine and simmer for 5 minutes. Add the beef broth and Worcestershire sauce. Return the chuck roast to the pot and bring to a simmer. Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender. Remove the roast from the pot and let it rest for 10 minutes before slicing. Serve with the red wine sauce. Sirloin Tip Roast with Herb Rub Ingredients: 1 Wilders 100% Fullblood Wagyu Sirloin Tip Roast 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon fresh parsley, chopped Salt and pepper to taste Instructions: Preheat your oven to 350°F (175°C). In a small bowl, combine the olive oil, garlic, rosemary, thyme, parsley, salt, and pepper. Rub the mixture all over the sirloin tip roast. Place the roast on a rack in a roasting pan. Roast for about 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove the roast from the oven and let it rest for 10 minutes before slicing. Serve with your favorite side dishes. Marinated London Broil Ingredients: 1 Wilders 100% Fullblood Wagyu London Broil 4 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 2 tablespoons fresh parsley, finely chopped 2 tablespoons Dijon mustard 2 tablespoons olive oil Salt and black pepper to taste 2 cups beef broth 1 cup dry red wine (optional) 2 tablespoons all-purpose flour (for gravy, optional) Instructions: Preheat your oven to 375°F (190°C). In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, Dijon mustard, olive oil, salt, and black pepper to create a flavorful herb paste. Place the London Broil in a roasting pan with a rack. Pat it dry with paper towels. Rub the herb paste evenly all over the surface of the roast, ensuring it's well coated. Pour the beef broth into the bottom of the roasting pan. If desired, add the red wine for extra flavor. Roast the London Broil in the preheated oven for about 20-25 minutes per pound, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Use a meat thermometer to check the temperature. Remove the roast from the oven, cover it loosely with aluminum foil, and let it rest for about 15-20 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender roast. While the roast is resting, you can make a delicious gravy. Pour the pan drippings into a saucepan and heat over medium-high heat. If you want a thicker gravy, whisk in 2 tablespoons of flour until well combined, and then cook for a few minutes until it thickens. Adjust the seasoning with salt and pepper as needed. Slice the rested roast thinly, and serve it with the flavorful pan gravy. Enjoy your London Broil with Garlic-Herb Crust as the centerpiece of a hearty and satisfying meal.

Ah, the bittersweet transition from summer to fall. As the days get shorter and the air gets crisper, we say goodbye to lazy beach days and welcome the cozy comforts of autumn. And what better way to embrace the changing seasons than by indulging in some delicious food? From hearty roasts to sizzling steaks, fall is the perfect time to satisfy your cravings and tickle your taste buds. Why is Fall Food So Irresistible? Have you ever wondered why fall food is so darn irresistible? Well, it's not just the pumpkin spice lattes and apple pies. There's something about the cooler weather that makes us crave warm, comforting dishes. It's like our bodies know that we need a little extra insulation to survive the impending winter. So, we turn to hearty roasts, stews, and steaks to keep us cozy and well-fed. Roasts: The Ultimate Comfort Food When it comes to fall feasting, roasts are the epitome of comfort food. Picture this: a tender, juicy piece of meat slow-cooked to perfection, surrounded by a medley of flavorful vegetables. The aroma wafting through your kitchen is enough to make your mouth water. Whether it's a succulent chuck roast, a melt-in-your-mouth pork tenderloin, or a savory London broil, these hearty dishes are guaranteed to warm your soul and satisfy your hunger. Sizzling Steaks: A Fall Grilling Adventure Who says grilling is only for summer? Fall is the perfect time to fire up the grill and cook some mouthwatering steaks. Imagine the sound of a sizzling steak hitting the hot grates, the tantalizing smell of seared meat filling the air. Whether you prefer a juicy ribeye, a tender filet mignon, or a flavorful New York strip, grilling steaks in the crisp autumn air adds an extra layer of excitement to your culinary adventures. Embrace the Flavors of Fall As we bid adieu to summer and welcome the vibrant colors and crisp air of fall, let's not forget to celebrate the joys of good food. From comforting roasts and steaks to soul-warming soups and the flavors of the fall harvest, this season offers a feast for the senses. So, grab your apron, sharpen your knives, and embark on a culinary adventure that will leave you craving more. After all, good food is the best way to welcome the arrival of fall.

  What's the Beef with Steak and Wine Pairings? When it comes to enjoying a juicy steak, finding the perfect wine to complement it can be a daunting task. But don't worry! We've got you covered with our top 5 steak and wine pairings that will make your taste buds dance. 1. The Classic Duo: Tenderloin Filet and Cabernet Sauvignon Let's start with a classic pairing that never fails to impress. The tender and buttery texture of a perfectly cooked filet mignon pairs beautifully with the bold and full-bodied flavors of a Cabernet Sauvignon. This duo is a match made in culinary heaven. 2. Ribeye and Malbec: A Match Made in Meaty Paradise If you're a fan of rich and flavorful steaks, look no further than the ribeye. Its marbled fat and intense beefy taste call for a wine that can hold its own. Enter the Malbec. With its dark fruit flavors and velvety tannins, this Argentinean gem is the perfect partner for a juicy ribeye. 3. T-Bone and Merlot: A Balanced Affair When it comes to the T-bone steak, you get the best of both worlds - a tender filet on one side and a flavorful strip steak on the other. To complement this meaty masterpiece, reach for a bottle of Merlot. Its smooth and velvety texture, along with its fruity and earthy notes, will enhance the flavors of the T-bone without overpowering them. 4. New York Strip and Syrah: A Bold and Spicy Pairing For those who prefer a steak with a bit more bite, the New York strip is the way to go. Its robust and beefy flavor demands a wine that can stand up to it. Enter the Syrah. With its bold and spicy character, this wine will bring out the best in a New York strip, creating a match made in carnivorous heaven. 5. Skirt Steak and Zinfandel: A Smoky and Spicy Affair Last but not least, we have the skirt steak. Known for its intense beefy flavor and smoky undertones, this cut requires a wine that can match its boldness. Enter the Zinfandel. With its jammy fruit flavors, peppery notes, and hint of smokiness, this wine will take your skirt steak experience to a whole new level. Conclusion Remember, these pairings are just suggestions, and personal preferences may vary. It's always a good idea to experiment and find your own favorite steak and wine combinations. Cheers!

When it comes to choosing the best pork for your next culinary masterpiece, you might be surprised to learn that not all pork is created equal. One exceptional variety that stands out from the rest is Berkshire pork. Renowned for its exceptional taste, marbling, and health benefits, Berkshire pork outshines other types of pork in many ways.  Taste Sensation Berkshire pork is often referred to as the "Wagyu of Pork," and for a good reason. It boasts a rich, buttery, and tender flavor that sets it apart from other types of pork. This exceptional taste comes from the marbling within the meat, which results in a juicy and succulent texture. When cooked, Berkshire pork releases a heavenly aroma that fills your kitchen and ignites your taste buds. On the other hand, conventional pork varieties tend to be leaner and, consequently, lack the depth of flavor and tenderness found in Berkshire pork. Their taste can sometimes be described as bland in comparison, leaving your palate wanting more. Marbling and Tenderness The marbling in Berkshire pork is its defining characteristic. These thin streaks of intramuscular fat melt during cooking, enhancing the meat's juiciness, tenderness, and overall taste. This marbling also prevents the meat from drying out, making it ideal for various cooking methods, such as grilling, roasting, or braising. In contrast, standard pork breeds are typically leaner, resulting in less marbling and a tendency to dry out when cooked. This means that you'll need to be more cautious and precise in your cooking techniques to prevent your meal from becoming tough and flavorless. Health Benefits Besides its exquisite taste, Berkshire pork offers numerous health benefits that set it apart from other pork varieties: Healthier Fats: Berkshire pork contains a higher percentage of monounsaturated fats, which are considered heart-healthy fats. These fats can help reduce bad cholesterol levels and lower the risk of heart disease when consumed in moderation. Omega-3 Fatty Acids: Berkshire pork is also a good source of omega-3 fatty acids, known for their anti-inflammatory properties and positive impact on brain health. Higher Nutrient Density: Thanks to its marbling, Berkshire pork contains more essential nutrients, including vitamins and minerals, than leaner pork cuts.   In the world of pork, Berkshire stands out as a true gem, offering a remarkable taste and a host of health benefits that set it apart from other pork varieties. It creates a culinary experience like no other, making it the preferred choice for discerning chefs and food enthusiasts. When you choose Berkshire pork, you're not only treating your taste buds to an unforgettable experience but also making a conscious decision for your health. So, why settle for ordinary pork when you can savor the extraordinary flavors and health benefits of Berkshire pork? Give it a try, and you'll never look at pork the same way again.

INGREDIENTS 1 pound Wilders ground beef 1 pound Wilders fresh ground pork 2 eggs 1 cup bread crumbs 1/4 cup onions (diced) 1 jar tomato chutney DIRECTIONS Preheat the oven to 375°F. Lightly grease a loaf pan or line with parchment paper.  Dice 1/4 cup fresh white onions and set aside. In a large mixing bowl combine 1 pound Wilders 100% Fullblood Wagyu beef and 1 pound Wilders pork. Mix thoroughly. Once your meat is mixed, add the diced onions and mix thoroughly again.  Add 1 cup of breadcrumbs and mix thoroughly.  One at a time add the eggs, mixing as you go. Once combined, add meatloaf into a bread loaf plan. Bake in preheated oven for 20 minutes. Remove from oven and cover top of meatloaf with tomato chutney. Return to oven and cook an additional 20 minutes, still at 375°F. Remove, serve, and enjoy! Follow us @wildersbrand on Instagram to stay tuned for more WILD recipes!

Summer is coming to an end, and it's time to bid farewell to lazy days and beach trips. But don't worry, because we've got the perfect way to celebrate the end of summer and welcome the new school year: a WILD back-to-school send-off! And what better way to do it than with mouthwatering Wilders 100% Fullblood Wagyu beef? What to Cook Let's face it, burgers and steaks are the ultimate crowd-pleasers. They're juicy, flavorful, and oh-so-satisfying. Plus, they're incredibly versatile, so you can cater to everyone's taste buds. Whether you like your burger piled high with toppings or prefer a perfectly cooked steak, this dinner party is sure to please everyone in your family. Grilling Tips and Tricks Now, let's get down to business: grilling those burgers and steaks to perfection. Here are some tips and tricks to ensure your meats are cooked just the way you like them: 1. Start with quality meat: Choose Wilders fresh, high-quality ground beef for your burgers or some of our beautifully marbled steaks for that melt-in-your-mouth tenderness. We're having a BOGO FREE sale on any sized NY Strips right now!  2. Season generously: Don't be shy with the seasonings! Sprinkle your burgers and steaks with a mix of salt, pepper, garlic powder, and any other spices you love. 3. Get the grill (or pan) hot: Preheat your grill to high heat to achieve those beautiful grill marks and a delicious charred flavor. If you've chosen one of our prime steaks (Ribeye, Tenderloin, or NY Strip) we recommend using a cast iron skillet so you don't lose natural, buttery fats and juices.  4. Timing is everything: Cook your burgers for about 4-5 minutes per side for a juicy, medium-rare patty. For steaks, the cooking time will depend on the thickness and desired doneness. 5. Let it rest: After grilling, let your burgers and steaks rest for a few minutes to allow the juices to redistribute, resulting in a more flavorful bite. Accompaniments and Sides No burger or steak dinner is complete without some tasty accompaniments and sides. Here are a few ideas to take your meal to the next level: 1. Build-your-own burger bar: Set up a table with an array of toppings and condiments, such as crispy lettuce, juicy tomatoes, tangy pickles, melty cheese, and a variety of sauces. Let your guests customize their burgers to their heart's content. 2. Grilled veggies: Add some color and freshness to your meal by grilling a medley of vegetables like zucchini, bell peppers, and corn on the cob. 3. Classic sides: Serve up some classic sides like crispy french fries, creamy coleslaw, or a refreshing green salad. Sweet Send-Off Finally, let's end the evening on a sweet note. Whip up a simple yet delicious dessert that will leave everyone with a smile on their face. How about some grilled peaches topped with a scoop of vanilla ice cream and a drizzle of caramel sauce? It's the perfect combination of smoky, sweet, and creamy. So there you have it, the ultimate back-to-school, summer send-off dinner with Wilders! Gather your friends and family, fire up the grill, and enjoy a memorable evening filled with laughter, good food, and the perfect farewell to summer. Cheers to a fantastic school year ahead!

What's the Beef? (Or Pork, Rather) When it comes to barbecue, North Carolina is a state that takes its meat seriously. But within the state, there's a heated debate that has been smoldering for years: Eastern-style BBQ versus Western-style BBQ. So, what's the beef (or pork, rather) between these two styles? Eastern-Style BBQ: The Vinegar Tang Let's start with Eastern-style BBQ, which is known for its tangy and vinegar-based sauce. This style originated in the eastern part of the state and is all about highlighting the flavor of the meat. The sauce is thin and watery, allowing the smoky goodness of the pork to shine through. Eastern-style BBQ is typically made from the whole hog, slow-cooked and then chopped or pulled. It's a true labor of love. Western-Style BBQ: The Tomato Twist On the other side of the state, we have Western-style BBQ, which is characterized by its tomato-based sauce. This style is more commonly found in the Piedmont and western regions of North Carolina. The sauce is thicker and sweeter than its Eastern counterpart, with a hint of tanginess. Western-style BBQ is usually made from pork shoulder or ribs, and it's often served chopped or sliced.  So, Which One is Better? Now, the million-dollar question: which style is better? Well, that's a matter of personal preference. Some folks prefer the tangy kick of Eastern-style BBQ, while others enjoy the sweeter and smokier flavors of Western-style BBQ. It's like asking someone to choose between a hot dog and a hamburger – both are delicious in their own way. The Verdict So, whether you're a fan of Eastern-style BBQ or prefer the Western-style, one thing is for sure – North Carolina knows how to do barbecue right. The smoky flavors, the tender meat, and the mouthwatering sauces are all part of what makes North Carolina BBQ so special. To make it even better try using Wilders pork! Our Berkshire is sure to add that extra something special to your plate! So, grab a plate, dig in, and go WILD with the flavors of the Tar Heel State!

    100% Fullblood Wagyu beef is renowned for its exceptional quality and unique marbling, making it a true delight for meat enthusiasts. If you're eager to explore the world of 100% Fullblood Wagyu, you've come to the right place. In this guide, we'll go through various cuts, learn where they come from, and discover the best ways to cook them!  1. Ribeye The Ribeye is a popular cut known for its rich marbling and tender texture. It comes from the rib section of the cow, situated between the sixth and twelfth ribs. When cooking a 100% Fullblood Wagyu Ribeye, grilling or pan-searing is the way to go. The intense marbling ensures a juicy and flavorful experience. 2. Sirloin Located at the rear of the cow, the Sirloin offers a balance of tenderness and flavor. It's versatile and can be grilled, broiled, or pan-fried. 100% Fullblood Wagyu Sirloin's marbling guarantees a mouthwatering result that will impress your taste buds. 3. Tenderloin Filet The Tenderloin Filet is a tender, lean cut found within the tenderloin muscle. It's prized for its buttery texture and mild taste. Cooking methods like pan-searing or grilling at medium-rare bring out the best in this delicate cut. 4. New York Strip Also known as a Strip Steak, this cut originates from the short loin area. With moderate marbling and robust flavor, it's perfect for grilling, broiling, or pan-frying. Its juiciness and tenderness are sure to make your meal unforgettable. 5. Flank Steak Coming from the abdominal muscles, the Flank Steak boasts intense beefy flavors. Marinating before grilling or pan-searing can help tenderize this cut and enhance its taste. 6. Brisket Found in the chest area, the Brisket is a flavorful cut often used for slow-cooking, smoking, or braising. Its collagen breaks down over time, resulting in a melt-in-your-mouth texture that's simply divine. 7. Short Ribs Short Ribs come from the lower ribcage of the cow and are perfect for slow cooking. Braising or using a slow cooker will help achieve the ideal fall-off-the-bone tenderness. The marbling ensures a luscious and succulent experience. 8. Chuck Roast Situated in the shoulder area, the Chuck Roast is excellent for pot roasts, stews, or slow-cooking. Its well-marbled composition adds richness to dishes and makes for a hearty and comforting meal. 9. Tomahawk Steak The Tomahawk Steak is a showstopper, featuring a long bone that resembles a tomahawk axe. It's an extended Ribeye with the bone left intact, adding visual appeal and flavor. Perfect for grilling or searing, this majestic cut is a true centerpiece for special occasions. Cooking Tips: Grilling: Ideal for Ribeye, NY Strip, Sirloin, and Tomahawk Steak. Use high heat for a few minutes on each side for that perfect sear. Pan-Searing: Suitable for Tenderloin, Ribeye, Sirloin, and Tomahawk Steak. Sear in a hot pan, then finish in the oven for even cooking. Slow-Cooking/Braising: Perfect for Brisket, Short Ribs, and Chuck Roast. Low and slow cooking methods create tender and flavorful results Embarking on a culinary journey through 100% Fullblood Wagyu beef cuts is a rewarding experience. Whether you're savoring a juicy Tenderloin or indulging in the richness of a well-cooked Brisket, each cut has its own story to tell. So, fire up the grill or get out your trusty cast iron – it's time to elevate your dining experience with the delectable world of 100% Fullblood Wagyu!

Are you tired of the same old boring burgers? Do you want to take your burger game to the next level? Well, you're in luck! We've got some WILD tips and tricks to help you make a better burger that will have your friends begging for the recipe.  What's the Beef? Let's start with the most important ingredient: the beef. To make a burger that will make your taste buds dance, you need high-quality beef. If you are looking to patty the burgers yourself, try our 100% Fullblood Wagyu Ground Beef! Or to make your night easier, we also have 7oz. 100% Fullblood Wagyu Beef Patties already pattied out for you. Either way, our tender beef will ensure a juicy and flavorful patty! Spice Up Your Life Now that you have your meat, it's time to add some flavor. Don't settle for a plain old patty – spice things up! Mix in some minced garlic, chopped onions, or even a dash of Worcestershire sauce. Experiment with different herbs and spices to create your signature burger blend. Just remember, a little goes a long way, so don't go overboard with the seasonings. The Bun Factor While the patty takes center stage, the bun plays a crucial supporting role. Don't be afraid to get creative! Try brioche, pretzel, or even a grilled cheese bun for an extra flare. Remember, a great burger is all about that perfect balance of flavors. Grill Like a Pro Now the cooking process. To achieve burger perfection, fire up the grill. Grilling gives your burger a smoky flavor and those beautiful grill marks that will make you feel like a pro!  Don't have a grill? No worries! Try cooking your patties in the kitchen on a cast iron skillet. This will allow all the flavors and seasonings to marinate and blend together nicely. Plus, the clean up is super simple! Just wipe out your cast iron when you're done.  Top It Off Last but not least, the fun part – toppings! This is where you can let your imagination run wild. From classic favorites like lettuce, tomato, and cheese to more adventurous options like caramelized onions or avocado, the choice is yours. Just make sure to layer your toppings strategically to avoid any burger mishaps. No one wants a top-heavy burger! So there you have it – the secrets to making a better burger. With these tips in your back pocket, you'll be a burger master in no time. Get creative, have fun, and remember, there are no rules when it comes to burgers. Just go WILD!

We may be all about our 100% Fullblood Wagyu Beef here at Wilders, but one thing is for sure: nothing beats our Berkshire Pork for breakfast. From ground sausage, to link sausage, to bacon, we have all you need to take your breakfast game to the next level! Check out this WILD family recipe for an incredible Sausage Scramble!  Ingredients 1 lb. Wilders Mild Pork Ground Sausage For an extra kick substitute with our Hot Pork Ground Sausage instead! 1/4 onion finely chopped 1/2 red bell pepper finely chopped 1/2 green bell pepper finely chopped 1/2 yellow bell pepper finely chopped 4-6 large eggs Salt and Pepper for taste   Directions   1. Add Wilders Mild (or Hot) Pork Ground Sausage to skillet.    2. Break up sausage and allow it to cook over medium heat.   3. Add peppers and onions to sausage and let them sauté.    4. In a separate bowl, scramble eggs. Once scrambled, pour eggs over sausage and mix.    5. Continue to mix scramble until eggs and sausage are fully cooked.   6. Add salt and pepper to taste.   7. Serve and enjoy!   Prefer to have your sausage on the side? Check out our Pork Sausage Links! They come in three flavors: Maple, Mild, and Hot! 

Here at Wilders, we carry a strong meaning behind our name. Doing things the WILD way isn't just a part of our brand, it's a part of our mission and our people too.  At the end of last month, one of our co-founders, Reid Smith, invited the summer interns and new employees within the RiverWild companies out to our farm in Turkey, North Carolina. While at the farm, the interns and new employees got a first hand look at how Wilders functions and operates as a local and sustainable meat producer. More than this, though, Smith shared key insights to the values Wilders holds fast and true.  W: Will To Win We are self-starters with unwavering drive to compete to achieve success. When speaking about the W in Wild, Smith shared how imperative it is to have drive in a business such as Wilders. As a small business, we are in constant competition with large chain stores and other meat suppliers. But even so, we know at Wilders we have a competitive edge being a 100% Fullblood Wagyu producer. We have big dreams and we are here to make them reality.  I: Intentional Adaptability We consciously embrace change through mutual flexibility, strategic innovation, and purpose-driven versatility to advance our people, products, and services. Everyone knows that one of the only constants in life is change. So many things in life happen out of our control but what we can control is our response to a situation. At Wilders we see change as an opportunity, not a hinderance. We are here to grow and learn as we go.   L: Live Compassionately We have a humble and responsible approach to how we serve each other and serve our community. As a RiverWild company, Wilders exists first and foremost to impact and develop people. In doing so, we want to exemplify compassion and humility. We are a family at Wilders and are here for one another, but we are also here for our community.   D: Disciplined Execution We expect operational excellence through safety, accountability, and an efficient, fast-paced environment.  As mentioned earlier, we have big dreams here at Wilders. But to achieve these dreams, it takes hard work and discipline in the day to day as well. We work hard to produce top quality products and treat our animals with the best care possible. There is a rhyme and reason behind everything we do and we strive to do it to our best.  So that's the meaning behind our name! Each day we strive to be WILD, not only to deliver top quality products to our customers, but to be the best we can be to and for those around us. 

If you don't have a cast iron skillet on hand in your kitchen, now is the time to get one! These "workhorses of the kitchen" are extremely versatile, allowing one to sear, fry, bake, roast, braise, and so much more! Here at Wilders we LOVE using cast iron skillets to prepare our 100% Wagyu beef and our Berkshire Pork too! Because our products have such defined and extensive marbling, using the cast iron skillet allows the meat to retain and baste in its own natural buttery flavors. The true secret behind using a cast iron skillet is seasoning it correctly. Although most cast irons come pre-season these days, it is important to care for your skillet as the seasoning erodes over time. The Food Network recommends following these four simple steps for seasoning your cast iron skillet to create a flavor sure to enhance your cooking experience! What You'll Need for Seasoning a Skillet Cast Iron Skillet Neutral Oil (canola or vegetable oil) Paper Towels An Oven Preheated to 350°F Aluminum Foil Directions Coat Your Cast Iron Skillet with Oil Dampen one paper towel with neutral oil. Using this paper towel, coat the entire cast iron skillet with oil (this includes the bottom and handle of the pan). Using another paper towel, wipe away all excess oil. There should only be enough to coat the pan and it should feel dry to the touch. If too much oil is used, it will develop a sticky feeling. Be sure there is only a thin layer of oil before step two! Bake Your Coated Cast Iron Skillet with Oil Line lower rack of oven with aluminum foil and preheat to 350°F. Once the oven is heated, place the cast iron skillet upside down on center rack. Bake for one hour. This allows the pan to develop a non-stick quality. Leave Your Cast Iron Skillet to Cool in the Oven After one hour, turn off the oven and allow the skillet to cool completely before removing.  Repeat for an Unseasoned/Stripped Skillet or As Needed If your cast iron skillet is not already pre-seasoned, you should repeat these steps until your pan develops a smooth finish. This method is tried and true here at Wilders! We highly recommend it for many of our products, especially our Prime Wagyu Steaks!