Name
Parent Directory
preheat your oven to 300°F (150°C). Preheat the pan on the stove top. When warm, coat the inside surfaces of the pan with vegetable oil or lard. I prefer vegetable oil for its higher smoke point, although some people claim that it leaves a sticky finish. Continue to heat just until you see ripples appear on the surface of the oil. At this point, pour off any excess oil, give it a quick wipe with a folded paper towel held in a pair of kitchen tongs, and then put the pan into the oven for 45 to 60 minutes. Remove the pan from the oven and allow it to cool to room temperature. Seasoned pans should not be washed in the dishwasher or scoured with abrasive cleaners or pads, as this will remove the coating. Wash in warm water with a small amount of dish soap and dry immediately.