Seasoning involves rubbing it with some kind of oil or fat. Some people recommend lard as being the best. Then you stick it in the oven, which you then turn up to 177C / 350F for an hour or so, then turn the oven off and let the cast iron piece(s) cool down. Then cook with it like normal.
Also, don’t use soap to clean it and don’t use steel wool or any other abrasives to scrub off the built-on layer of grease unless you’re trying to remove that layer so you can reseason.
But there’s another way to season cast iron. Apply oil to the outside surface and cook greasy foods in it until the seasoning builds up.
Well, and then there’s the third way. My way. Which may or may not be a good thing. 😛
After applying oil, I cooked some pancakes in it. I suppose I should tell you that I used virgin coconut oil. Virgin coconut oil is that coconut oil which is solid at temperatures below around 24-25C. Which means it’s never solid here. 😛
Virgin coconut oil has a smoke point of about 180C / 360F and, I believe, a flash point of around 225C / 437F. I say "I believe" because it’s been difficult finding corroborating sources to confirm this information. But for now, anyway, we’ll go with these numbers, shall we? 🙂
And while the pancakes were cooking, the pan around the pancakes ignites. Blue flame. As in, real flames and not a hallucination. Granted, the coconut oil had been smoking, and I had turned the flame down, but cast iron retains heat very well, and I had not, evidently, turned it down enough since it was still heating up. Ah, yes, technicalities, technicalities. 😀
So what do I do? Well, kiddies, a day later, I decide to finish the curing job – there are only some blank patches left – on the stove top instead of using the oven, which uses so much more gas. And what do I get?
More flamage. 😀