Cooking withcast iron cookwareis a firm favourite amongst professional chefs and these pans will last a lifetime if you season them correctly and take care of them.
Seasoning cast ironis essential to helping prevent this cookware from rusting or corrosion.
How to season cast iron?
You must wash your cast iron cookware (even when it is new!) with warm, soapy water and a scouring pad. This will remove the protective coating which is found on all new cast iron pans.
Dry your cast iron cookware thoroughly with a drying cloth and even place your pan in the oven for a minutes to thoroughly dry it before coating with oil.
Coat the pot, pan and lid with oil, lard, etc.
Place the lid and the pan upside down in the oven at high temperatures (150°C to 260°C) for approximately an hour to make sure you have a protective layer of seasoning baked onto the the pan which forms a non stick surface and helps to prevent rust.
Repeat steps three, four and five.
When washing your pan after cooking it must be seasoned. Place your pan on the heat and add some cooking oil to the pan.
Using a paper towel, spread the oul across the cooking surface, bare surfaces and the bottom of the pan. Heat slowly until smoke appears and then turn off heat and cover pan.