Cast-Iron Pans

Most cooks can’t live without a cast-iron frying pan. But the pan has to be “seasoned” to create an even, non-stick cooking surface. How? Rub the cooking surface lightly with vegetable (but not corn) oil or shortening. Heat the pan for an hour in a 250-degree oven. Then use a thick wad of paper towels to spread the oil around again and heat the pan for another hour. Remove the pan from the oven, wipe off any remaining oil and let the pan cool.