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To season utensils, wash and scour with fine cleanser and steel wool. Wash and dry thoroughly. Rub the inside with unsalted fat or cooking oil and place on top of range on low heat or in oven. (250-300 degrees) for 2 to 3 hours. More fat may be added as needed. When finished, wipe out extra fat, wash in soap, and dry thoroughly.

If not properly seasoned, cast iron pans will drip dark liquid into food.

This article was written by Anne Field, Extension Specialist, Emeritus.



MSU 2003