seasoning the pan........

The seasoning of a cast iron frying pan is necessary to create a surface so food cooked in it does not stick. It is also essential to get rid of any moisture if and when the pan is ever cleaned in water. The following process can be repeated time after time, if necessary.

WARNING - WEAR PROTECTIVE GLOVES. THE PAN AND THE SALT WILL BE BECOME RED HOT DURING THIS PROCEDURE AND WILL TAKE A LONG TIME TO COOL DOWN.

Wash the pan in hot soapy water scouring away impurities or rust.

Dry the pan with a clean cloth.

Cover the entire surface of the pan with plenty of salt. Heat the pan gently on a very low heat or on the pilot light or put it in a moderately hot oven if the handle is heatproof.

Leave it until the salt goes grey, about 1.5 hours.

Tip out the salt, discard it, and wipe the pan out with paper.

Pour in enough oil to cover the surface, reheat the pan gently for about thirty minutes, tip out the oil, and wipe the pan out well.

Smear a tiny amount of fresh oil over the pan with a clean piece of paper.

Store the pan for further use.

Avoid getting your seasoned pan wet but if you find that unavoidable repeat the above procedure.

To use your seasoned cast iron frying pan or any teflon coated frying pan: Heat the pan first, when it is hot add the oil, when the oil is hot cook the food.