Seasoning (cast iron)
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The surfaces of a new cast-iron pan are porous and have microscopic jagged peaks and crevasses. To season a cast iron pan, rub it with cooking oil, solid vegetable shortening, bacon grease, or lard and heat it for 30 to 60 minutes in a 300-degree oven, then let it cool to room temperature.
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The oil fills the crevasses and becomes entrenched in them, as well as rounding off the peaks. By seasoning a new pan, the cooking surface develops a nonstick quality because the formerly jagged and pitted surface becomes smooth. Also, because the pores are permeated with oil, water cannot seep in and create rust that would give food an off-flavor.
IMPORTANT: Unless you use your cast-iron pans daily, they should be washed briefly with a little hot water and then rinsed and thoroughly dried in order to rid them of excess surface oil. If you do not do this, the surplus oil will become rancid within a couple of days.