How do you "season" cast iron cookware?!
Answers: I keep reading this and I don't know what it means????
You rub it with oil and cook it.
1. Heat the oven to 250 - 300 degrees
2. Coat the pan with a solid vegetable shortening. We recommend using the old fashioned ingredients of either bacon grease or lard. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
3. Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
You can also do it on the stove top
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.
begin the seasoning process by warming it in the oven for a few minutes then applying a little shortenting, vegetable cooking spray, lard or bacon fat.
Put the skillet back into a 225 degree oven for 30 minutes. Remove and wipe it almost dry to eliminate any pooled grease.
Place the pan in the oven for another half hour or so, completing the initial seasoning.
The seasoning process will continue with use, especially if you use it to cook fatty foods (bacon, sausage, fried foods, etc.) the first few times it hits the stove
As far as I'm aware cast iron cook ware has to be heated to high temperatures before you can use it. Put it in the oven or on the hot plate and get it really hot until it stops smoking. allow to cool then clean and use. i think this is "seasoning". hope it helps.
To season cast iron means to coat it with oil and heat it for a long period of time, so the oil soaks in.
To do it, rub the oil all over the cast iron with your fingers, inside and out, except don't oil the part that will sit on the burner. Then place the pan in the oven at 200 degrees for several hours (3-4). Let it cool. It is now ready to use.
After use wash it gently with soap and water. When it is thoroughly dry, then rub the inside with a thin coat of oil. Wipe off the excess with a paper towel.
It is the process in which you put a no stick coating onto a cast iron pan. You scrub the pan out and get all of the factory coating/ food particles off using a brillo pad. Then you place it on your cook top and heat it until it is nearly dry. Then turn off the stove and rub a paper towel coated in vegetable shortening (not liquid oil because it will make your pan sticky) which adheres to the surface of your pan making it mostly non-stick. Some people think you should do it in the oven but all that does is heat up your house and make it stink.
i put oil on a paper towel and rub it so it doesn't rust or stick