Seasoning the cookware

[BigV]

Originally Posted by footfootfoot

--snip--
Cast iron is another matter entirely, and unless specifically requested I will forgoe the lesson in C.I. upkeep, as i don't have time now. (though my spidey sense tells me that either xoBruce or BigV or Busterb could pinch hit here)
---snip--There.

Right again.

[footfootfoot]

Originally Posted by BigV

Right again.

Well done V!
May I add an alternate technique, highly effective if no one else is in the house?

Cook (read burn) the pan clean. The trick is to do it slowly enough that you don't burn the seasoning off in the process. i.e. don't burn it dry. Keep adding a wipe of oil as you burn any sticking food off. I use a spatula to scrape the bottom clean as the food dries. If the pan is well seasoned to begin with, sometimes just heating the empty pan will dry the food to a point where it lifts with gentle persuasion.

Otherwise you can "burn" and oil it clean, effectively seasoning it s you are going along.

Iron rules!