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2. It's Easier Than You Think to Season a Cast-Iron Pan - AOL

   www.aol.com/lifestyle/easier-think-season-cast...

   You can also follow these instructions for cast-iron grill pans. What to Cook in a Cast-Iron Pan The good news is the best way to maintain seasoning is to put your cast-iron pan to work.

3. Montreal steak seasoning - Wikipedia

   en.wikipedia.org/wiki/Montreal_steak_seasoning

   Montreal steak seasoning, also known as Montreal steak spice, [1] is a spice mix used to flavour steak and grilled meats. [2] It is based on the dry-rub mix used in preparing Montreal smoked meat, [2] which comes from the Romanian pastramă (the ancestor of pastrami), introduced to Montreal by Romanian Jewish immigrants.

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

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

   So when does your cast-iron pan actually need to be seasoned? First, you need to season a brand-new, just-out-of-the-box pan. "If you cook on an unseasoned pan, your food will probably stick, and ...

5. I'm a professional chef. Here are the best ways to prepare ...

   www.aol.com/im-professional-chef-best-ways...

   Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New York strip and flank. ... Cook the steak in a pan or on a grill to medium ...

6. Seasoning (cookware) - Wikipedia

   en.wikipedia.org/wiki/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.

7. Seasoning - Wikipedia

   en.wikipedia.org/wiki/Seasoning

   Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice). When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients. [2]