Many would claim that cast iron cookware is the best kind of cookware you’ll ever own. Many of the cast iron cookware in our homes are actually hand-me-downs from generations and generations of loving moms. Yep, they sure last long, with the proper care that is.

Cast iron is non-toxic and has great heat retention and diffusion properties. However, cast iron tends to rub off on the food that’s cooked in it, so it needs to undergo a process called “seasoning.” While newer cast iron cookware come in seasoned, some don’t. If yours isn’t then here’s a quick way to do it.

• Wash it with sudsy water. Some cookware may come shipped with a coat of protective wax on the surface. You can scrub it off with salt.
• Rinse with hot water and dry.
• Coat the outside and inside of lid and pan/pot with a nice thick coat of unsalted vegetable shortening.
• Place it on a cookie sheet and bake in a preheated oven at 250*F for about 1 1/2 hours. Be sure to cover the pot with the lid.
• Occasionally swab the sides with the shortening to keep the coat nice and even. Gravity always takes its toll on things.
• Allow it to cool.
• Wipe off any excess oils and buff it clean with a dry paper towel.