Recipe: How to Season Cast Iron Cookware

HOW TO SEASON CAST IRON COOKWARE

FOR NEW PIECES:
(If not pre-seasoned by the manufacturer)
Scrub with steel wool soap pads and hot water, then hand-wash with a mild detergent and dry thoroughly.

Iron left uncoated will rust, so immediately spread solid vegetable shortening on the inside, including the underside of the lid (do not use butter or margarine).

Place in a 250 to 300 degree F oven 15 minutes; remove from the oven, and wipe any excess grease around the interior to evenly coat the surface.

Return to the oven, and bake 1 1/2 to 2 hours. Remove from the oven, and let cool to room temperature. Repeat this procedure two or three times.

FOR OLD PIECES:
Scrub and dry thoroughly. If cast iron is badly caked, run it through a cycle in your self-cleaning oven. When pieces are clean, follow the seasoning process given above.

TIPS:
- Never place cast iron in a dishwasher. The harsh detergent, water jets, and humid, hot environment are damaging.

- Never marinate in cast iron; acidic mixtures will ruin the seasoning you've worked hard to achieve.

- Remove food from cast iron after cooking; do not use for storing leftovers.

- Clean thoroughly with a nylon scouring pad after each use (steel wool soap pads are not recommended for regular cleaning).

Adapted from Source: Southern Living, Feb 1999 by Andria Scott Hurst