To season a skillet, one must apply a very thin layer of neutral cooking oil (such as vegetable or grapeseed oil) to the entire surface of the pan. The pan is then placed upside down in an oven heated to 400°F to 450°F for about an hour. This causes the fats to undergo polymerization, creating a hard, plastic-like barrier bonded to the metal. Cleaning and Storage

Through a process called "seasoning"—where thin layers of oil are baked into the iron—the pan develops a slick, polymerized surface.

The harsh detergents and prolonged exposure to moisture will strip the seasoning and cause the iron to rust.

A properly maintained cast iron skillet can last for generations, often outliving its original owners.

The physical properties of cast iron provide several unique advantages that modern synthetic non-stick pans cannot replicate.

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