After using cast iron and stamped steel cookware for the past 20-years I have found this to be the best, quickest and easiest method of seasoning there is (if you do this right before you make omelets/crepes in a stamped steel omelet/crepe pan the surface, if using proper cooking temperature, will be as good as a non-stick coating!).
Put enough table salt in your pan to cover the bottom of the pan approximately 1/8" deep. Then, using canola or safflower oil, put enough oil in the pan to completey submerge the salt (about 3/6 to 1/4" deep). Carefully, over medium heat, bring the mixture up to just until the oil starts to smoke; remove from heat allowing to cool for 10-minutes or so...then carefully (because the oil will still be HOT), poor off the oil and wipe the remaining salt out of the pan with papertowels/brown bag. Use the pan...repeat as necessary. This method won't work so well for the sides of a dutch oven...but can't be beat for the bottoms!
The second rule, which probably has been covered everywhere: When cast iron needs to be cleaned, after cooking, NEVER EVER use soap and NEVER EVER put your 'investment' in the dishwasher. Simply soak the pan for an hour or so in water and, after the pan has been well seasoned and broken in, everything wipes right out...then give it a light coat of vegetable oil. Or fill the pan with water and gently bring to a simmer for similar results; wipe out and then a light coat of vegetable oil.
The problem with getting a cast iron pan too hot (seasoning or cooking) is sometimes the bottoms can heat warp.
Put enough table salt in your pan to cover the bottom of the pan approximately 1/8" deep. Then, using canola or safflower oil, put enough oil in the pan to completey submerge the salt (about 3/6 to 1/4" deep). Carefully, over medium heat, bring the mixture up to just until the oil starts to smoke; remove from heat allowing to cool for 10-minutes or so...then carefully (because the oil will still be HOT), poor off the oil and wipe the remaining salt out of the pan with papertowels/brown bag. Use the pan...repeat as necessary. This method won't work so well for the sides of a dutch oven...but can't be beat for the bottoms!
The second rule, which probably has been covered everywhere: When cast iron needs to be cleaned, after cooking, NEVER EVER use soap and NEVER EVER put your 'investment' in the dishwasher. Simply soak the pan for an hour or so in water and, after the pan has been well seasoned and broken in, everything wipes right out...then give it a light coat of vegetable oil. Or fill the pan with water and gently bring to a simmer for similar results; wipe out and then a light coat of vegetable oil.
The problem with getting a cast iron pan too hot (seasoning or cooking) is sometimes the bottoms can heat warp.
