Wash the cast iron pot with hot water only
Scrub off any residue with a stiff brush or non-metal scrub pad
Dry thoroughly with a clean towel
Place the pot on low heat for 5–10 minutes to fully evaporate moisture
Apply a thin layer of cooking oil to the entire interior and exterior surfaces (including lid)
Remove excess oil with a paper towel so the coating is very thin
Preheat oven to 450–500°F (230–260°C)
Place the pot upside down on the middle rack
Put a baking sheet on the lower rack to catch drips
Bake for 45–60 minutes
Turn off the oven and let the pot cool inside
Wipe off any tacky residue if present and re-bake if needed
Season before first use if the pot is new or has no existing seasoning
For regular maintenance, after each use: rinse, scrub lightly, dry completely, and apply a very thin oil layer if storing for more than a day