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2. How to Season Your Cast-Iron Pan So That It Lasts Forever - AOL

   www.aol.com/lifestyle/season-cast-iron-pan-lasts...

   How to Season a Cast-Iron Pan. 1. Preheat your oven to 350 degrees. 2. Make sure your pan is clean and dry. 3. Coat the pan with a thin layer of baking grease—Ross likes Crisco. 4. Place the pan ...

3. Seasoning (cookware) - Wikipedia

   en.wikipedia.org/wiki/Seasoning_(cookware)

   Contents. Seasoning (cookware) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [ 1 ][ 2 ] It is required for raw cast-iron cookware [ 3 ] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.

4. How to season a cast-iron skillet like a pro - AOL

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   To season a cast-iron skillet on the stovetop, add a thin layer of oil to a clean, dry skillet and crank up the heat to high (turn on the kitchen fan if possible). Once the oil begins to smoke ...

5. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was an inexpensive, yet durable cookware. Most American households had at least one cast-iron cooking pan. Popular manufacturers included Griswold, which began production in 1865, Wagner in 1891, and Blacklock Foundry in 1896.

6. A Lodge cast iron skillet is a must-have for home cooks and ...

   www.aol.com/lifestyle/ina-gartens-fave-20-lodge...

   A good cast iron skillet should be a kitchen staple and if you buy a good one, ... you're seasoning it a bit more; however, the seasoning will wear off a bit when cooking acidic foods or using ...

7. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Enameled cast-iron cookware was developed in the 1920s. In 1934, the French company Cousances designed the enameled cast iron Doufeu to reduce excessive evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu has a deep recess in its ...