A lot of people who think they can’t cook because they burn food or their food just doesn’t come out looking right.  What many of these people don’t realize is that the cookware they use could potentially be the cause of their kitchen conundrum.  Most pots and pans sold today in department stores and discount department stores don’t heat evenly, or anywhere near it.  As a result food cooked in these pots and pans comes out inconsistent.

With cast iron pots and pans that worry is erased.  Because of the way cast iron is made, and what it’s made of, cast iron is far and away one of the best heat condusctors you’ll ever find in cookware.  When it comes to even heating and consistent quality it’s tough to be cast iron.  Non-stick surfaces can be somewhat convenient but they yield unpredictable results.  Try cast iron cookware for yourself and see the difference!

If you don’t know how to set-up or properly prepare your new cast iron cookware for cooking, you’re not alone.  Many methods have been presented over the years for seasoning and prepping a new cast iron pan.  Of all the ways that have been suggested we’ve found one that works everytime, no matter what.  And the best part is, all you need is your oven and some mineral oil or shortening.

You start by heating your oven to 350 degrees fahrenheit while you’re washing your new pot with soap and a stiff brush.  After the oven is hot enough you’ll want to completely coat the pan with oil or shortening.  Put the pan in the oven for half an hour and remove it, wiping it clean, to remove any pooling oil.  Put it back in for abotyher half hour and you’re done!