Things You'll Need:
- Cast iron pot, pan, etc
- Baking soda or salt
- Sponge or strong towel
- Clean, dry cotton or linen napkin or paper towels
- Hard vegetable shortening like crisco
- Stove
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Step 1
First, make sure your cast iron is clean. NEVER use soap on your cast iron unless it's new and you are attempting to remove debris from it. Soap will wash away all the seasoning. To clean it: Use baking soda or salt as a scrub with a wet sponge and hot water. If rust is present, try using a steel wool pad. Steel wool is NOT good to use on cast iron on a regular basis as most steel wool pads are dipped in soap. There is no harm in rinsing your cast iron with hot water, but DO NOT allow it soak, it will rust.
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Step 2
Once your cast iron is clean, wipe it dry with a clean, dry cloth. Then place it on your stove on med-high heat and allow to "cook" until all the water is completely gone. Let it cool a little while.
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Step 3
While still warm but not HOT, take a paper towel or clean cotton or linen cloth and smear some hard shortening (like Crisco or the organic equivalent) onto the cloth. Wipe it on the cast iron all over, even the bottom and the handle. Make sure NOT to overdo it. If you add too much, all it will do is cause the shortening to pool in the bottom of your pan. The idea here is to COAT your cast iron to season it, not slather.
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Step 4
Allow it cool completely and your cast iron is ready to use!
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Step 5
To clean after the next use, simply wipe it out with a sponge using hot water if needed OR if there is burnt on food, use a scrub and make sure to re season. Seasoning will be required every time you use it until you notice cooked on food just slides off like non stick, which can take quite a few uses. But once properly seasoned, you won't need to season every time! You'll have a pot\pan for life!
