Cast-Iron Pans 101
This affordable classic should be a staple in every kitchen. Cast iron distributes heat evenly and holds heat, so it's great for searing and frying. Its naturally nonstick surface—the product of "seasoning," a method used to seal and smooth the iron—makes it a good choice for delicate items, like breaded cutlets. Some pans come preseasoned. If yours isn't or if you have a pan that needs reseasoning, you can easily get it into shape. Here's how.
How to Season a Cast-Iron Pan
Step 1: Wash the pan with hot, soapy water and a stiff brush; rinse and dry thoroughly. Then, using a folded paper towel, apply a thin, even coating of vegetable oil to the pan, inside and out.
Step 2: Place a sheet of aluminum foil on the bottom oven rack to catch any drips. Bake the pan on the top rack at 350° F for 1 hour; let cool in oven.