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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...

   Luckily, seasoning cast-iron cookware is incredibly easy, says Ross. He walked us through the process, step by step. ... How to Season a Cast-Iron Pan. 1. Preheat your oven to 350 degrees. 2. Make ...

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

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

   The Best Oil to Use to Season Cast Iron You can technically use any oil or fat, but you'll want to use something neutral with a high smoke point. Keep in mind that the pan will be in the oven for ...

4. I Wrote a Cast-Iron Cookbook—Here's the Right Way to Season a ...

   www.aol.com/wrote-cast-iron-cookbook-heres...

   Even a newly made cast-iron pan is somehow imbued with history. It was shaped and forged in the hottest fire, the heat giving it life. A beautiful, nearly immortal life—if you treat it right.

5. 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.

6. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Used for baking, but also for cooking stews, etc. Modern versions for stewing on a stove top or in a conventional oven are thick-walled cooking pots with a tight-fitting lid with no raised rim, [23] and sometimes made of cast aluminium or ceramic, rather than the traditional cast iron.

7. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron or carbon steel cookware. [14] A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan. [15]