Cast-iron pans are very popular because they heat evenly with no hot spots and no sticking. Treating a cast-iron pan seasons it for cooking by creating a nonstick surface. When properly treated before use, cast-iron pans maintain a constant cooking temperature and can be used on the stove or in the oven. The pans can last a lifetime and are often passed down through generations. Cast-iron pans require no special utensils, are easy to clean and maintain, and are reasonably priced. With proper treatment and maintenance, your pans will provide years of service.
Clean the new pan with dish detergent and a scouring pad with hot water to remove any factory coating. Thoroughly scrub the pan inside and out. Rinse with very hot water to remove all soap.
Wipe all surfaces with a paper towel, and let the pan dry completely.
Apply a layer of vegetable oil over all surfaces using a paper towel. Wipe inside and out, including the handle.
Place the pan in a preheated 400 F oven for one hour.
Remove the pan from the oven, and blot any remaining oil with a paper towel.
Allow the pan to cool completely.
Repeat Steps 3 through 6 for best results before use.