How do I season new cast iron cookware prior to use?

You want to make sure your cast iron skillet, cast iron dutch oven, cast iron baking pans, and all cast iron cookware are seasoned prior to use.

Seasoning (and re-seasoning) is a simple process which causes the cast iron to absorb oil into the pores, and will result in a black, non-stick surface.

• 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 and become gummy.  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.
  
  
• Repeating this process prior to use is recommended because it helps create a better seasoning.
  

• 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.

• Some folks suggest seasoning your new cast iron cookware simply by frying, and frying, and frying, .......  Every time you cook in cast iron cookware, you are actually seasoning it again by filling in the microscopic pores with oil.  The more you cook, the blacker and smoother the surfaces becomes.
  

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