Start with your clean, rust-free pan, and apply a thin coat of vegetable oil to the whole pan—outside and handle included. Bake your cast iron skillet upside down in the oven at 350°F for 1 hour (lay a sheet of aluminum foil on a lower rack to catch potential drips). Once your timer goes off, leave it in the oven to cool. Seasoning a new cast iron for the first time takes one to two hours. You preheat your oven or grill to around 425 degrees Fahrenheit or 220 degrees Celcius, clean the cast iron, and dry it thoroughly. Rub oil over the oven, bake it in an oven or grill for 45 minutes, then let it cool for 30 minutes. Repeat. Step 1: Wash the Cast Iron Cookware. After cooking, you can simply wash your pans and pots with some warm soapy water and a soft sponge. For indelible burnt-on bits, use the synthetic scrubber on the back of kitchen sponges, which is not as abrasive as steel wool. Even then, for some reason, if you have tougher stains and food bits stuck to To season your skillet, start by coating it completely with your fat of choice. I used coconut oil, and applied a generous amount all over with a towel – inside the pan, outside the pan, and the handle. Next, place your skillet in the oven and bake at 450 for 1 hour. Repeat process if necessary. Follow these steps for seasoning your ceramic pan. Step 1: Clean the Pan. Before you begin, make sure your ceramic pan is completely clean. Use some dish soap and the soft cloth to gently clean the surface of the pan. Avoid scrubbing it with an abrasive brush or sponge, especially if your pan is new, as it may damage its surface. Step 1: Thoroughly rinse and dry your pan. Before you begin, you must thoroughly clean the pan. Scrub the pan’s surface lightly with a soft cloth and dish soap. Avoid using a rough sponge or brush when cleaning the pan because it can scratch it. Wipe clean water from the surface using a soft, dry cloth to ensure it is dry. Preheat the oven to 450 degrees Fahrenheit. Line a sheet pan with aluminum foil. Use a paper towel to coat the entire wok with lard, shortening or oil, including the outside of the pan. Place the lined sheet pan on the bottom rack of your oven. Place the oiled wok on the top rack. Using a non-metal brush or non-abrasive scrubber, rinse the pan under hot water (no soap!) and give it a good scrub. Alternatively, use a small handful of coarse salt and scrub with that. Dry the skillet thoroughly with a cloth or paper towel—drip drying is a no-no—then heat it on a medium-low burner to evaporate any remaining moisture. iGiNnqm.