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In this context, it means to coat the cast iron with oil and/or fat and heat it until the oils polymerize as a thin film stuck to the surface of the pan. This prevents the cast iron from rusting and presents a non-stick surface. It’s honestly more like varnishing the pan than “seasoning” it.
In this context, it means to coat the cast iron with oil and/or fat and heat it until the oils polymerize as a thin film stuck to the surface of the pan. This prevents the cast iron from rusting and presents a non-stick surface. It’s honestly more like varnishing the pan than “seasoning” it.