Straight Outta My Kitchen Showes you the ropes on seasoning your cast iron cookware. This is what we like to call Seasoning and is important in the care and use of cast iron to prevent rust and create a natural non-stick cooking surface. Even if your inherited skillet or Dutch Oven has been neglected and Rusty, you can restore it by seasoning it again.
The more you use your cast iron the better seasoned it becomes. A black shiny skillet is a well-seasoned utensil and the one that will give the best flavor. Seasoning is done both for the inside and the outside of your cast iron, and even the lid must be seasoned. Here’s a hint to make your cast iron shiny again is to fry bacon and similar fatty meats. It will help it become seasoned faster and give you that shiny black non-stick interior you are working for.
Seasoning Your Cast Iron
Apply a thin coat of Bacon Fat both inside and out
Preheat oven to 350 degrees and line oven rack with foil to catch drips
Put cookware upside down on the upper rack of your oven and bake for one hour.
Let the cookware cool before taking it out of the oven.
Store it in a cool, dry place and allow air to circulate around it
Never wash in a dishwasher.
Never ever use soap on your cast iron
∗ I personally use Bacon Fat really it is up to you on what you want to use to season your pan. Also Check Out this Oil Smoking Point
Now remember your cast iron cookware is going to piping hot coming of the oven, so always have a place to put it and have oven mit’s on stand by.