Seasoning Cast Iron

Submitted by Lumpy

1. Take your new (or old that has been sandblasted / brilloed clean) cast iron and wash it lightly with soap. Rinse the ever loving bejeepers out of it and realize that this is the last time that soap will ever touch it. Dry very, very thoroughly.
2. Get some crisco / vegetable shortening and using a rag / paper towel, apply a thin coat all over every nook and cranny of the pan.
3. Place the pan upside down (so fat does not pool in the bottom) on the top rack of your oven. Place cookie sheets / tin foil under on the bottom rack to catch fat that will drip.
4. Turn on oven to 400 (or 350 if you are Mommie Dearest or don't want to get yelled at by her.) Ventilate well, as there will be smoke (if not at this stage, in step 6)
5. Come back an hour later and crank your best burner to high.
6. Remove the pan from the oven, and for the love of your unburned flesh, realize that it is very, very, very, very, very hot. Place on the burner for 10-15 mins. You can skip this step if you like, but I find it really helps.
7. Turn off the burner, and let the pan cool down. This will take a lot longer than you think. When it's possible to touch without screaming in pain, wipe out the bottom good with paper towel, then add a couple teaspoons of oil and rub down the inside surface to coat. Always do this before you store your cast iron.
8. Enjoy a lifetime of awesome cast-iron goodness!