 Home Seasoning Iron Cookware Seasoning a skillet does not mean adding 11 different herbs and spices...lol... It is a polite southern euphemism for lubricating. If you have a new piece of cast iron cookware, you'll have to season the cookware prior to use. Seasoning is a process of applying a thin coat of cooking oil to the entire surface of the cookware(inside and out), then baking the oil onto the cookware creating a natural non-stick finish. Any how here's how its done:  Preheat your oven to
350 °FRinse and towel dry the cookware thoroughly. Spread a thin coat of solid shortening or vegetable oil all over the entire surface of the pan, including the handle and exterior surface. Lower both of your oven racks to the two bottom positions. Line the lower rack with aluminum foil (to catch any excess oil), place the cookware upside down on the middle rack of the oven and bake for 1 hour. Turn the oven off leaving the cookware in the oven until cool. Original finish cookware will come out slightly brown and ready to use. However, if you would like to repeat this process it will only further season the cookware, turning it even darker and improving the appearance. 
Caring TipsProperly cared for cast iron cookware will last for more than a lifetime. After cooking, clean the cookware with hot water and a stiff brush. If you use detergent it will remove the seasoning. So, you will have to reseason it. Towel dry. While the cookware is dry but still warm from the hot water bath, wipe a thin coating of vegetable oil on all surfaces. Store in a cool dry place. Do not store the lids on your pots, this will allow for circulation. If you notice a metallic taste, or see signs of rust, simply scour off the rust, wash the cookware with soap and hot water, dry thoroughly and re-season. Y'all be good now, ya heer? 
 
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