Manufacturers may have put a coating on cast iron cookware, so follow instructions or wash with soap and hot water to remove the coating before seasoning or use.
Salvage a rusty pan: scour with a steel-wool pad, then wash in hot soapy water. Season the pan.
To season a pan:
- Preheat oven to 300 degrees F.
- Rub inside and out with shortening or lard (using oil makes the pan sticky.)
- Set pan on a foil-lined baking sheet and place in preheated oven.
- Heat 15 minutes.
- Wearing silicone oven mitts, remove hot pan and wipe out excess grease with paper towel.
- Return pan to oven on baking sheet. Bake 1 hour.
- Turn off heat. Allow pan to cool inside oven.
Cleaning Cast-Iron Cookware:
- Never put cast iron in the dishwasher.
- Do not leave cast iron pans to soak.
- Clean while still warm. Wipe out food residue. Rinse with very hot water. Wipe with paper towel. Dry over low heat on stove or in oven to completely dry before storing.
- If you use a scrub pad, you will have to re-season the pan.
- Salt cleaning method: spread a thin layer (1-3 mm or under 1/4 inch) of salt in the pan. Heat at very low temperature in oven or stove for 30 minutes. Salt will darken as it absorbs grease. Turn off heat and allow pan and salt to cool. Use a stiff dry brush, brush out the salt. Wipe salt-free surface with a paper towel or soft cloth. Pan can be stored right away as this no-water method of cleaning leaves the pan dry.
Storing Cast-Iron:
- Pan should be clean and seasoned.
- Place a sheet of paper towel in the pan to absorb any moisture, reduce chance of rust.
- If pan has a lid, store separately, not on the pan.
