kend (03/08/83)
My wife has a cast iron skillet and the procedure she uses to season it is to heat the pan on the stove top and then wipe it with a vegetable oil saturated paper towel. Let the oil burn off and repeat the process until the pan is covered with glazed oil. This will make the pan somewhat rust resistant and should make it non-stick. When you are done cooking on the pan hand wash it with mild detergent and dry on the stove. Every so often you will need to give the pan a light coat of oil to keep it seasoned.