How to Season Cast Iron Cookware

Seasoning your cast iron pans allows the surface to easily release cooked items, plus it will keep it from rusting. You should season your cast iron cookware before the initial use and several times annually. Doing so will make your pans last for for generations.

Before first use: fill the pan with water and bring to a boil, then wipe dry. Next, after the cast iron pan has been washed it needs to be seasoned. To season the pan, apply a thin coat of melted shortening with a soft cloth or paper towel. Do not use salted fat (butter or margarine). Apply the shortening inside and out, of both the pan and lid (if applicable). Place the cast iron pan up side down on the top shelf of a preheated 350’ oven and leave for an hour. After an hour turn the utensil over, turn off the heat and leave in the oven to cool. Note: a bun pan or foil on the bottom rack may be useful in any dripping that may occur.

Keeping your pan clean- Washing Tips:

Immediately after each use, rinse the cast iron product with hot water and wipe clean with a dish towel. Do not submerge or soak the pan in water. After the product has been wiped clean completely dry it with a soft cloth.

To remove heavy food, use boiling water and a plastic scrub bun or brush.

If the product becomes heavily soiled use warm water, a mild detergent and soft brush to clean.

Re-season the pan when necessary to prevent food from sticking.

*Note: Do not expose the cast iron to dishwashers, acidic detergents or metal bristles.

Daily Care Notes:

• Use a small amount of cooking oil inside the pan before each use.
• Never put cold water in a hot cast iron pan; this can cause the pan to crack or warp.
• Store in a cool and dry place
• If your cast ironware gets light rust spots, scour the rusty areas with steel wool until rust is gone. Wash, dry and repeat seasoning process.

Pictured: Lodge Cast Iron cookware has been manufactured in the USA since 1896.