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Seasoning Cast Iron

Cast Iron Cookware when seasoned properly
will last a life-time.

New Pans

1. Heat the oven to 250^o - 300^o
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.
   
   PLEASE NOTE: If your pan has a wooden handle,
   
   4.   Use a variation of the above directions, 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, then put your pan on the stovetop
   at medium/low heat instead of in the oven.
   5.   Follow step  #3 above substituting your stovetop for the oven. You will want to keep the heat fairly low during the final step.

Repeating this process several times is recommended as it will help
create a stronger "seasoning" bond.

Also, when you put the pan into service, it is recommended to use
it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.

IMPORTANT NOTE!
1) PLEASE USE THESE METHODS ONLY ON CAST-IRON
2) DO NOT PUT YOUR PANS WITH WOODEN HANDLES
IN THE OVEN
3) YOU DO NOT NEED TO SEASON YOUR PANS
THAT ARE COMPLETELY 
ENAMELED ON THE INTERIOR SURFACE.
(Example: Chasseur pans, Le Cruset, etc)

Pans needing Re-Seasoning

If the pan was not seasoned properly or a portion of the seasoning
wore off and food sticks to the surface or there is rust, then it should
be properly cleaned and re-seasoned.

1. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first
   to a temperature that is still safe to touch helps open the pores
   of the metal and makes it easier to clean.
2. Dry the pan immediately with dish towel or paper towel.
3. Season the pan as outlined above.

Caring for Cast Iron Cookware

Seasoning a cast iron pan is a natural way of creating non-stick cookware.
And, like you cook and clean the modern non-stick cookware with special
care to avoid scratching the surface, your cast iron cookware wants some
special attention too.

• Clean the cookware while it is still hot by rinsing with hot water
  and scraping when necessary. Do not use a scouring pad or
  soap (detergent) as they will break down the pan's seasoning.

• Never store food in the cast iron pan as the acid in the food
  will breakdown the seasoning and take on a metallic flavor.

• Store your cast iron cookware with the lids off, especially in
  humid weather, because if covered, moisture can build up and
  cause rust. Should rust appear, the pan should be re-seasoned.

New cast iron cookware, may be medium gray in color,
but after usage, they start turning darker.
This is normal and should be expected.

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