Proper seasoning keeps cast iron from sticking

Q: How do I season a cast iron pan? A: Cast-iron pans are tough, durable and reliable kitchen staples that have been around for a very long time. While cast iron has never really gone away, it was largely displaced in home kitchens by lightweight cookware sporting fancy non-stick surfaces. In the last decade, cast iron has been rediscovered by dedicated back-tobasics cooks.

Why do cooks love them? They’re great at holding heat and they can be used both on the stovetop and in the oven (as long as the handles are designed for this). But the selling point for many is cast iron’s natural non-stick surface, which can be achieved through a process called “seasoning.”

This simple procedure gives your pan a protective coat that keeps food from sticking and inhibits rust. There are no fancy space-age coatings required; all you need is oil, heat and patience.

Unless your cast iron pan is preseasoned, you should always season it before using it for the first time:

1. Wash the pan well and rinse, then dry completely.

2. Coat the interior of the pan with a thin layer of vegetable oil, lard or shortening. Avoid using butter or a low-smoke-point oil such as olive oil.

3. Bake in a 250 F oven for approximately 30 minutes.

4. Let the pan cool in the oven. If you have to move the pan before it’s completely cool, use an oven mitt, as the handle will be hot.

5. Wipe the pan and repeat steps two through four of the procedure. You can do this two or three times for an even better seasoning.