Seasoning and Cleaning
This is the process of oil being absorbed into the pores of your cast iron cookware. This leaves a black, nonstick surface.
Preheat oven to 350 degrees.
Wash your cast iron cookware with hot, soapy water using a stiff brush.
Rinse and dry completely.
Coat the inside and outside surfaces with either food-grade mineral oil or vegetable oil. (Some people prefer lard or bacon fat).
Place the cookware on the middle rack of the preheated oven for 30 minutes.
Remove cookware and wipe it almost dry to prevent pooling of shortening or oil.
Place back in the oven for another 30 minutes
After cooking in your cast iron cookware, it can be cleaned by:
Adding hot water to the skillet and bringing to a boil.
Pour out the boiling water.
Wipe dry with a paper towel.
While the pan is still warm from washing, apply a fine coating of oil or spray to the cooking surfaces.
If something sticks to the surface, dislodge it by simply using a spoon.
Never use detergent as this will remove the seasoning.
Avoid putting hot cast iron into cold water as this can cause cast iron to warp or crack.
Don’t use any abrasive item to scrub cookware as again, this can remove the seasoned surface.
If you notice a metallic taste or signs of rust, wash with hot, soapy water.
Scour off the rust, and then re-season your cookware (See the seasoning instructions.
Store your cast iron cookware in a cool dry location.
If storing with lid, place a paper towel between the lid and base to allow the circulation of air.