In January, Marisa alerted us to an article at Kitchn about seasoning your cast iron cookware. This is the technique I have always used -- lather pan in the oil/shortening and bake it upside down in your oven. Unfortunately, the last time I did this, I put a baking sheet underneath, rather than foil, and made a mess that ruined my pan.
But it looks like there is an easier way! Michael Ruhlman posted an ode to cast iron the other day, and listed a seasoning technique from The Elements of Cooking. It's the same idea, but easier. Just pour a half-inch layer of oil into a pan, and cook it over high heat until very hot, or just in a 300 degree oven for an hour. Considering how wonderfully shiny and seasoned his pans look, I imagine it does the job!
But there is one other thing I wished I had read before: "Turn them upside down and use them as a pizza stone." Of course, I read this two weeks after I finally buy a stone. That's always the way.
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