How to Season Cast Iron
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Seasoning, Tempering or Curing are used interchangeably and all mean to fill the pores and voids in the cast iron or steel cooking surface with some sort of grease that subsequently gets cooked into the metal. The practical effect of tempering is a more even cooking heat and a smoother and more nonstick cooking surface. It takes a while and/or repeated use to build up a coating, which is why we suggest you re-season (by cooking with fats) with each use and maintain your seasoning by properly Using & Caring for Cast Iron. Newer cast iron pans take a bit longer to season, because their larger pores and rougher cast takes longer to fill in with fats. If you're using a new pan, keep using it and seasoning it. You might also try finding an older pan, like a Lodge, Griswold or Wagner at a garage sale, on Ebay, or at a thrift store. The older pans are lighter and thinner with a finer cast, that seasons more easily. If you find one, and it’s a wreck, it is still salvageable. The iron doesn’t go bad. To bring it back, scour it to bare metal and then season (re-season) it as you would a new pan.