Why is your season cast iron? Well, the point is that with a cast iron pot or pan to a cooking surface that heats evenly and does not have food stick to the peg to the cooking. Seasoning your cast iron cookware to make this possible.

Seasoning a cast iron pan is a scientific process. It is much like blacksmithing: The combination of heat and metals are treated in some way, improves the quality of the final product. Cast iron pans are very simple andfairly standard products, so that the process should not deviate too much from what I want to tell.

Especially when buying cast iron cookware, avoid anything but a solid piece of cast iron. You do not want anything that screws have to, yet you do not have facilities or strange wood coatings. Only 100 percent cast-iron! If you selected your cookware, also make sure that you have food-grade peanut oil or coconut oil, and a roll of paper towels. You may have read that lard orAnimal fat is appropriate for the task, but is not correct. You want to cure a hard layer, not the soft layer of animal fat are you! Remove (all labels on the pan, brush by hand, never had a dish on your cast iron) to rise for the adhesives, and let it dry completely in air. Never a wet season pan!

Now easily cover the entire inside of the pan. I can not stress this enough: Use only a thin layer of oil! Too much oil is not only a waste, but the amount of the increase isoil that needs to be burnt off, thus disrupting the seasoning process. Put out a piece of aluminum foil (a little larger than the main body of the pan) on a counter top that you can spare for a couple of days. Flip the pan over (face-down, with the bottom of the pan pointed at the sky) so that the oil and slowly run and dry over the course of the next 36 hours to 48 hours. At the end of that period, take the pan off the foil and examine it, but do not touch the cooking surface! If you see any Bodies that are still liquid, gently blot them. The pot should now be ready for the season.

Set the oven to 500 degrees (Fahrenheit of course) and cut another strip of aluminum foil the same size as the last time you set the film on the shelf of your oven, and place the pan face down (the bottom of the pan again pointed to the sky) on top. Some people say that you can do this process at lower temperatures … but this is not science. The science says that you should over 500 degrees inorder to properly burn the oil to the pan. Leave the pan in the over for a full hour. If you’re doing multiple pieces at once, leave them in for an extra five minutes or so.

After you’ve started the pan baking, remember this important step: Turn on every vent and open every kitchen window that you can! This process can be smoky, to say the least! Proper ventilation is a must. Of course, be aware of fire hazards at all times, and be ready to deal with them!

When time is up, remove the cookware from the oven with potholders your best, it will be very hot. Let it cool on the stove, then examine the surface. Well, because you used good oils heated at high, you should have some darkening or blackening of the pan. If you are not satisfied, apply a very thin layer of oil and season in the oven for another 60 minutes at 500 degrees. Because you are allowed to initially cool, and you are such a light layer of oil, this should (no problem for the pan noneed to let the oil get tacky for a couple of days on the second run). Either way, when you’re satisfied, allow it to cool to room temperature. Never use water to cool your cast iron pan, as it will undo all the hard work you’ve just done!

On that note, some tips for caring for your seasoned cast iron:

* Clean cast iron while it’s hot. If you need to use water to clean it, use only hot water, and always clean by hand – no dishwashers!

* Much of the time, you’ve fried something oily in the pan, and you can simply wipe with a paper towel to clean the pan.

* If you scrub too (shame on you for using too much heat or not enough oil), you use a bamboo or stiff fiber brush to avoid damaging the cured surface. No cable, no steel wool! You can use modern soaps, but no "classical" soaps with harsh chemicals in them. And remember: Hot water (use rubber gloves when it is too hot) for you if you wash your cast iron!

* In the time after your cast ironenough, you'll see, blacken it. This coating is awesome, better than any business out there. You always have to use less oil, and the maintenance of the pan will be easier and easier.

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