by 
liloleme
ANSWERS: 5
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The surfaces of a new cast-iron pan are porous and have microscopic jagged peaks. You season a pan by rubbing it with oil, heating it for 30 to 60 minutes in a 300-degree oven, and then letting it cool to room temperature. The oil fills the cavities and becomes entrenched in them, as well as rounding off the peaks. Be seasoning a new pan, the cooking surface develops a nonstick quality because the formerly jagged and pitted surface becomes smooth. Also, because the pores are permeated with oil, water cannot seep in and create rust that would give food an off-flavour.
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After washing the cast-iron skillet (*yes, with soap and water) let it air dry. Once dry place on a burner and heat to medium. When the whole skillet bottom is heated, rub with vegetable oil or shortening using a paper towel. Remove from burner and let sit til next time. I have always done this and do not have any rust.
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Just follow the Professor and Novice's advice. One thing to add- never scour the cast iron, just use hot water, soap and a wash cloth to clean it. Also if you do scrub it, you must reseason it. For that I use 500 degrees F. Once the temperature is reached, turn off the oven and let it sit until the oven is room temp.(Do not open while hot.) Then oil it again.
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I was told NEVER to use soap on cast iron, that the porous surface can absorb the taste. I wash mine in super hot water and use a stiff-bristed brush on it. Then while it's still retaining the heat from the hot water I washed it in, I dry it with a paper towel and then rub vegetable oil into it. You don't want to use a lot of oil, or the pan will be greasy. Just enough to make the surface slightly shiny.
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I do it a bit differently. I dry the item in a 250° oven for over one hour to make sure it is dry, after washing it ofe course. THen I remove it, cool it just a bit while the oven is heating to 350°. THen I rub oil, not olive oil, all over the item, inside and out and also the lid. Then I bake it for one hour. Pull it out, let it cool for 10 minutes but while it's still hot I'll rub it some more with oil. I do it with tongs as it is still HOT! Then back in the oven for another hour. Usually this is all it needs. I may have to repeat for some dutch ovens but frying pans rarely. It should now be a nice rich dark color like a pan that has been used for years. Let it cool for about 1/2 hour. THen rub real hard to get any oil off.
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