Quote:
Originally Posted by cookie
New, never used before cast iron pan. What do I need to do before throwing food on it? And after cooking?
Ill be making the "bake in oven before put on pan"-steaks tonight!
The entire "seasoning the pan" thing is a little overblown by now. Just wash it with a little soap and water, rinse it well, put a medium layer of shortening (Crisco, whatever, even higher burn point oils like peanut or grapeseed) on it, put it into a 350 degree oven for an hour. It is "seasoned."
And do you really mean you are going to put those poor defenseless steaks into the oven THEN the pan? I was hoping for the other way around.