Quote Originally Posted by NoNo View Post
Ok, time to ask the experts: What is the best way to season cast iron cookware? I know enough not to use soap when I wash it, and I was told spray it with PAM or drizzle some olive oil on it afterwards. I wouldn't say it's at the non-stick level, but I can see some kind of layer developing. Am I doing it correctly?
What I do after I cook in it is scrape the excess food out under running water (I use a hard nylon spatula or one of those handy little square scrapers that Pampered Chef sends with their stoneware), wipe it with paper towels, and put it on a burner on high for about 5 minutes. When it's good and hot, I remove the skillet from the burner, spray a wad of paper towels with cooking spray and wipe the inside of the skillet. It'll be hot. Be careful! My skillet has a permanent home on my stovetop.