Well, here it is winter and many of us are stuck inside more often than not. Why not take advantage of this indoor time and learn how to do, and then do the things you know you should, but never have. Take for example seasoning cast iron pots and pans. They are excellent kitchen tools, and in some cases are the best thing you can use to gat a certain recipe just right. So, since it is considered a kitchen staple, chances are you have one and you probably know you are supposed to be maintaining it, and priming it, but you simply have not.
Let’s review what the proper maintenance and seasoning is for these hard working pieces. First off, you should know that when you first get one of these you are meant to begin the seasoning process, but better late than never one would imagine. The way to do it is wash it in hot soapy water, roughly dry it with a damp cloth and then pop it into the oven at 300 degrees to get it completely dry. Then take it out, use a small amount of oil to coat it with a paper towel and return it to the oven for a full hour. Upon removal wipe away any residual oil and leave out to cool.
After you have done the above, never ever use soap on it again. Instead, if it has food pieces on it, remove them with hot water and a brush. Once it has dried do the re-seasoning again. It sounds like some serious additional work, but it will make it seriously non-stick, and keep it happy for years.
