How To Season Cast Iron Cookware

If your cast iron pan does not have an enamelled coating, it should be seasoned prior to use. This will help prevent rust and will also give the pan something approaching a non-stick surface.

You need to start by washing the pan using warm, soapy water and a scrubbing pad. Ensure the pan is then dried off completely before moving on to the next stage.

Now apply an oil coating to your pan. Some people suggest using vegetable oil, but in my experience it tends to leave a sticky residue, so I'd avoid it. Much better is vegetable shortening or simple lard (or even bacon grease).  Coat the whole pan, including the outside and all of the lid.

Next, heat your oven to approx. 275 -300 degrees fahrenheit and place the cookware upside down on the middle shelf. It's best to place a baking sheet or tray on the floor of the oven to catch any drops of oil that may fall.

Leave the cookware to bake for around 60 - 90 minutes. Check the surface to ensure that the seasoning is strong enough - if not, pop it back in for another 30 minutes or so.

After baking, allow the pan to cool completely.

If the cookware is being seasoned for the very first time, you'll probably have to repeat this process (including adding a new coating of oil) perhaps 2 or 3 more times. You'll know your pan has been fully seasoned when the cast iron turns black.

Never use soap to clean a newly-seasoned pan - just warm water. Cookware should also be re-seasoned on a regular basis - especially after cooking acidic foods.

Of course, when I buy a new piece of cast iron cookware these days, I save myself the trouble of seasoning by getting a lovely enamelled beauty from the likes of Le Creuset or Chasseur. Older traditions have their place - if you have the time!