Cast iron cookware is easy to take care of it and it can last long enough to pass down to your children for them to use and pass down to your grandchildren. It is nearly indestructible and works miracles once you know how to season it and use it properly.
The first step to a great cooking pan is to clean it. If the pan is rusty, use steel wool to take the rust off. Wipe the rest of the particles out with a damp cloth. Pour water into the pan about two-thirds of the way up. Put it on a burner and turn the burner on high. As the water comes to a boil, use a metal spatula to clean any burned-on, stuck-on or rusted spots. Let the water boil in the pan for ten minutes. Empty the pan and repeat this step again. This time the water should be clearer when drained. Wipe the pan with a dry towel.
Using a paper towel and solid Crisco, wipe the entire surface on the inside of the pan. Heat the oven to 200 degrees and place the pan in the oven for 30 minutes. At the end of 30 minutes, re-oil the pan with solid Crisco and continue the process in the oven for 30 more minutes.
Let the pan cool completely overnight. In the morning, wipe out any excess oil. Your pan is now seasoned.
As soon as you use your cast iron pan, pour water into it and use a spatula to get off all of the bits and crumbs that might have hung on. After it boils for a moment, rinse and repeat. After the second boil and rinse, wipe out the pan with a dry paper towel and lightly coat with a small amount of Crisco while the pan is still hot.
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