Seasoning Cast Iron.

Cast Iron Cooking utensils need to be broken in or "seasoned". Here's how..

Slowly melt a tablespoon of shortening (salt free) in the pot, coating the bottom thoroughly. Remove from the heat and with paper towel coat sides with fat. If you feel the amoubt of black showing on the towel is excessive let the pan cool and repeat the process.

Wash cast iron ware using mild soap never strong detergent. After each wash place the iron on the burner to dry thoroughly. Do not let it remain on the heat longer than necessary for drying.

Cast Iron Kettles - After the above process put two river stones in the bottom of the kettle, big enough so they do not fall through the spout.

To reseason: Scour with steel wool, wash with soap and water, and dry thoroughly. Coat the inner surface with shortening and place in a warm oven for two hours. Then wipe thoroughlywith paper towels and it is ready to be used."