1. Seasoning is PIVOTAL
That hard black layer you see on the surface of a cast iron cookware is called seasoning or patina. Cast Iron is super porous, so the fats fill in the pores and seal the surface to form a dense, hard, dry layer called seasoning. It is the layer that gives the cookware its nonstick properties while also making it rust proof.
2. You can’t use just any oil for seasoning
Can you use cast iron without seasoning?
You can if you are ready to use lots and lots of oil because the porous surface of cast iron makes it very sticky.
Though it is said that you can use any oil for seasoning but this will not produce the same result because some oils give a better patina than others. So, if you want the best result then we suggest you to use flaxseed oil to get the best possible non stick surface. If you don’t want to use flaxseeds oil then the next best thing is vegetable oil.
3. Seasoning can take a lot of time
Seasoning a cast iron cookware is a simple but a little time-taking process as it includes coating the cookware with oil, heating it on a stove top or an oven, letting it cool, wiping the excess oil and repeating the whole process as many times as you want. The more you season, the better your patina will turn out to be as during each seasoning the layer of oil gets a little thicker and a little shinier.
4. One day seasoning is not enough
Seasoning is not a one-time process but a forever thing, just like cleaning. You especially and immediately need to repeat the whole process when the seasoning starts to look dull or if you spot any rust on the surface (but remember to remove the rust first).
5. A little care can do wonder
Never put your cast iron cookware in a dishwasher, hand wash it without using soap.
Avoid using steel wool or other abrasive cleaners (unless you plan on re-seasoning). Cast iron should never be soaked in water and should always be dried thoroughly before storing to prevent rusting.