My filmmaking partner, Peter, just sent me a set of cast iron skillets. Now I need to learn about how to "season" them. Apparently, these are something people who cook find essential which probably explains why I don't have any.
I prefer my cast iron enameled - a.k.a. Le Creuset.
I understand that's it safe
not to use soap when cleaning a cast iron skillet, but, still, I'd rather use soap.
As for seasoning, there are a couple of different methods. One of the easiest is to rub a nice film of shortening over the whole pan, then place it in a 300 degree oven, "upside down", for a while. The easiest - and tastiest - method is to cook a pound of bacon in it. Just cut open a package, place the whole slab in there, and slowly bring the pan up to temp, and cook until the fat is rendered from the bacon.