Wash new or bare cast iron with hot water and mild soap; dry completely
If rusted: scrub with steel wool or a rust eraser; rinse; dry completely
Preheat oven to 450°F (232°C)
Apply a thin layer of high-smoke-point oil (canola, grapeseed, vegetable, soybean, flaxseed, or shortening) to the entire pan, including inside, outside, and handle
Wipe off excess oil until the surface looks nearly dry
Place pan upside down on the middle oven rack
Bake 1 hour
Turn off oven and let pan cool inside the oven
Repeat oiling and baking 2–5 times for a stronger seasoning layer
After seasoning, cook with the pan regularly to maintain the seasoning
To remove food residue: use hot water and a non-metal scrubber; avoid soaking
Dry thoroughly immediately after washing
If seasoning looks dull or sticky: re-season by repeating the oiling and baking steps
Avoid using soap repeatedly on a well-seasoned pan; use sparingly if needed
Avoid cooking with butter or low-smoke fats for long periods if you notice seasoning breaking down