cast iron

I think this question speaks to why we need an FAQ here. Editors?

A little cleaner URL: http://www.food52.com/blog/3547_how_to_season_cast_iron

Try this URL on Food52: http://food52.com/blog/3547_how_to_season_cast_iron?utm_source=FOOD52+Subscribers+List&utm_campaign=9a15ffb9b5-All_About_Castiron5_29_2012&utm_medium=email

Use steel wool to remove any and all rust. If you need to remove old seasoning, spray the pan with oven cleaner and let stand 30 minutes, wash with soapy water and dry thoroughly with paper towels. Flaxseed oil gives the best possible finish (so strong it can even withstand the dishwasher!). You can do this with vegetable oil, but your results will not be as dramatic. Place the clean pan in a 200F oven for 15 minutes. Pour 1 tbsp flaxseed oil into the pan and rub it in with paper towels held in tongs. Using fresh paper towels, wipe out any excess. Put the pan back in the oven upside down and crank the heat to its maximum baking temperature. Once it reaches maximum temperature, let the pan stay in the oven for 1 hour. Turn the oven off and let the oven and pan cool for at least 2 hours. Repeat this process five more times, until pan turns dark and faintly shiny.