How do I re-season my cast iron cookware?

The process for re-seasoning cast iron cookware is exactly the same as the process for preparing new cast iron cookware for use the first time.

• Scour all surfaces with a stiff brush, dish washing soap, and hot water (as hot as you can stand) to remove all food, rust, or other materials that may be stuck to the pan. You may even want to use a steel wool souring pad. 
  

• Thoroughly dry all surfaces.
  
  
• Preheat your oven to 350-500 degrees.
  
  
• Completely coat the inside and outside surfaces with melted shortening or vegetable oil.  Some folks prefer to use melted lard or bacon fat.  If the cast iron cookware has a lid, be sure to treat it in the same manner.  We suggest turning the pan upside down in the oven so oil does not pool in the pan.  Be sure to put a flat baking sheet or foil on the grate under the pan.
  
  
• Place it on the middle rack of the oven for about 30 minutes.
  
  
• Remove it from the oven and wipe all surfaces until almost dry - removing pooled oil, but leaving a thin coat of oil.
  
  
• Place it back in the oven for another 30 minutes.
  
  
• Remove it from the oven and wipe off any residual oil, but be sure to leave a thin coating on all surfaces.
  
  
• If you notice the oil pooled and became gummy, simply scrape the gummy oil out and either re-season it applying oil only to that spot, or you can re-season the entire pan.
  
  
• Repeating the entire seasoning process prior to use is recommended because it helps create a better seasoning.

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