what does seasoning cast iron pots and pans really do to them? how do you season them properly and how often do you have to do it?
Good suggestions from HerschelAnother one that's quite long but a terrific read is Neal Stephenson's Cryptonomicon.
The Fountainhead by Ayn RandThis is a must read for any designer, engineer, architect, or engineerIn fact, this book should be the foundation on what you build your careerbit.ly/AynFoun
What seasoning does to cast iron is it prevents rusting and helps to create a non-stick surfaceIf you are going to season a new cast iron pan, the first thing you need to do is wash itToday, most cast iron is shipped coating a layer of food grade wax to prevent rustingOnce clean, you'll need some kind of animal fat or vegetable oilTurn up your oven to around 425-500 degrees FahrenheitHeat your pan on the stove until water quickly boils when splashed onto its surfaceNext, using something to protect your hand, wipe a thin coat of lard or oil onto the surface of the cookwareFinally, place the pan upside down in the oven for 1-2 hoursIt is a good idea to place a layer of aluminum foil under the pan to catch drips of excess oil(If you are going to put the pan in the oven, right side up, then I warn you to make sure that the layer of fat you put on the pan is very thinIf it is not, it will pool and create a nasty gum wherever it collectsIt can be scraped off, but you need to re-season.) Let the pan cool in the ovenA new cast iron pan will not be 100% seasoned after a single treatmentIt takes repeated use for the pan to develop a seasoned, non-stick surfaceOnce the pan is nice and black from repeated use, you shouldn't ever have to reseason.
