After going through the excruciating experience of buying what I thought was a quality Steak Grill pan, having the nonstick coating become non-stuck, Warped from the heat and the handle becoming loose (screw threads wore out). A good number of steaks have been cooked in this pan before ending up in the back of a scrap merchants van.I decided to go for the cast Iron variety. As I understand these pans need seasoning; The instruction with the pan is to wash it with hot soapy water.... dry it coat in oil and bake at 200*C for an hour.
This has lead me to a number of questions:
Is there any advised method?
What is seasoning?
How often should this be done?
What is the best way to care for such a pan?
Can any of the seasoning techniques be done at home or are they best suited in a larger kitchen?
Any further advice?
Please help my 'virgin' pan!
...and here I thought seasoning was relating to Salt and Pepper
