How To Season Cast Iron Cookware

Cast iron cookwares require more care and maintenance than aluminium and non-stick cookwares. They have to be properly seasoned or they will easily rust. 

When seasoned very well, a hard layer of petrified oil particles will cover the pores of the metal causing them to become temporary non-stick. The more it is used, the better seasoned it will become. 

Image from homecookware reviews

According to Huffington Post, these are the steps to season your cast iron cookware:

1. Wash the cast iron thoroughly with a mild soap to strip it completely clean. 
2. Coat (Rub) the inside and out with a very thin coat of vegetable oil. (Too much oil will leave dark, gummy spots.)
3. Rub off the oil with a dry kitchen cloth or a paper towel. NB: There is still a very thin layer of oil on the pan even though it is not visible. 
4. Place your cast iron pan upside down in an oven preheated to between 450 and 500 F (230C to 260 C). 
5. Keep a large sheet of aluminium foil underneath the pan to collect the excess oil as it drips from the pan. 
6. Heat for about 30 minutes to an hour and then turn off the oven. A bit of smoke is normal. 
7. Leave the cast iron in the oven with the door shut until it cools to room temperature. Cooling time depends on the size of the pan. 
8. To create a well-seasoned pan, repeat steps 1 to 5 several times

Note:

Do this in a well ventilated room (area). Try not to breathe the fumes while you’re seasoning the pan.

See posts on:
 How To Clean Cast Iron Cookware

 Disadvantages of Using Cast Iron Cookwares