Cast iron cookware lasts for years and provides you with cookware that conveniently goes from countertop to stove top to oven. Cast iron material is very porous. When not properly seasoned, food gets stuck in the pores of the pans and creates a burned-on, stuck-on mess. Seasoning your cast iron fills in the pores and creates a non-stick surface that's easy to cook with and clean up afterwards. Once you season your new cast iron, monthly seasoning maintains the non-stick surface.
Run warm water over the surface of your cast iron and scrub with a nylon dish scrubber. Doing this serves to wash off any film or coating from the new cookware. Wash repeatedly, without dish soap, until there's no gray transfer to the scrub brush.
Dry your cast iron with a clean kitchen towel.
Pour a circle of vegetable oil inside the bottom of your cookware the size of a half dollar. Rub the oil around the inside of the pan to coat the surface. Add more oil if needed.
Preheat your oven to 450 degrees Fahrenheit. Set your cast iron on a baking sheet with the bottom of the cookware facing up. Slide the baking sheet into the oven and allow it to bake for 30 minutes.
Turn off the oven and leave your cast iron there until it's completely cooled.
Remove the cast iron from the oven and wipe off excess vegetable oil before storing away.
- Repeat this procedure a total of three to four times for brand new cast iron cookware.
- Wash your cast iron immediately after use, while it's still hot, using only a nylon dish scrubber. The food is easier to remove when the pan is hot and dish detergent removes the seasoning.
- Dry your cast iron after each washing so it doesn't rust.