One of the most important keys to enjoying your new cookware and to assures that it lasts for years is to properly prepare or season the pieces.

Seasoning prevents rusting, and will fill the small rough areas in the surface to keep food from sticking, making cast iron easy to clean.

Cast iron comes from the factory with a protective coating to prevent rusting in transit and storage. The protective coating must be removed prior to seasoning your oven.

The best way to do this is to scrub the oven with a mild detergent and warm water, inside and out. After this initial washing, THIS SHOULD BE THE LAST TIME YOU USE SOAP OR DETERGENT ON YOUR COOKWARE.

To season the oven, most manufacturers recommend a light coating of vegetable oil or shorting be wiped on all surfaces of the oven. DO NOT USE BUTTER OF MARGARINE.

Place the cookware in a conventional home oven at 350 degrees for 2 hours. Wipe all surfaces with oil and return to the oven at 200 degrees for 6 hours. EVERY 2 HOURS THE SURFACE SHOULD BE RE-COATED WITH OIL.

When this process is finished, your cookware will look like it has a waxy, yellow finish and will be non-stick cookware.

After each use of your oven, you will need to re-coat with a little oil. With continued use, the oven will eventually become black and the flavor will be enhances.