If they are black and shiny, you don't need to do anything. When you cook in them, use butter, shortening, or oil; you'll get used to the quantity needed. Then, when you're done, take the pan to the sink, sprinkle about a tablespoon of salt in it for the scouring and drying effect, and swab it out with an old terry towel, or even with a wad of paper towels. Don't wash them.
There are some things you cannot cook in these pans -- slowly scrambled eggs, for example. Cook only those things which will not make a wet sticky residue.
If they are new, or if they need to be washed because some cooking has spoiled them, once they are washed, set them on a stove, filled with Wesson oil, and heat them very, very slowly for an hour or two. Then wipe them out with a towel. You may have to repeat this treatment to get the effective stick-resistant coating.
Cast iron works great for some foods and poorly for others. You'll just have to learn which is which.
"Cast iron works great for some foods and poorly for others. You'll just have to learn which is which."
Awesome for venison tenderloins that have been marinating red wine, onion powder, salt, black pepper and a bay leave for about 30 minutes.
Put a little butter in the pan, get it really hot. The "medallions" cook-up in a few minutes. Warning: this is adictive.
"Cast iron works great for some foods and poorly for others. You'll just have to learn which is which."
It's the only way that cornbread should be baked.
Now, hand me the butter.