Originally Posted by Val in IN

Most of the new ones are "pre-seasoned" but if you buy a used one at a thrift shp, etc. here's what you do. Wash it (this is the last time you will do it), dry it really well, you can put it in a warm oven for a few minutes to get it really dry, Then get some LARD, NOT OIL, NOT SHORTENING, NOT BUTTER, and ESPECIALLY NOT PAM. Start smearing lard in a thin coat all over the inside and outside of the pan. Plave the pan in a pre-heated, 350 degree oven. I put mine on a cookie sheet to keep the lard from dripping into the oven. Leave it in there for about an hour. Remove the pan. don't turn the oven off. Wipe off the pan with a paper towel. It will be hot, so be careful. let it cool for a few minutes then smear another thin coat of lard all over the inside of the pan only. Back in the oven for about 30 min. Turn off the oven and leave the pan in there till it cools. When the oven and the pan are cool, take it out an wipe it again with paper towel. Store it in the oven. After you actually use the pan, you should just be able to wash it out with plain water. Dry it thoroughly, and using a paper towel, smear a little lard in it, wipe it out with a clean paper towel and store the pan in the oven. After a few times of doing this, you will only have to wipe the lard on again very rarely. Never use soap, NEVER, NEVER, put it in the dishwasher. There's nothing like cooking with cast iron, you're going to love it!