<![endif] Menu Skip to content SherylCanter.com Blog Navigation Search for: #site-navigation #navbar #masthead January 28, 2010 Food - Recipes, Cooking, Nutrition cast iron , griswold Sheryl Canter .entry-meta .entry-header The post after this one on “black rust” describes why you should heat the pan before applying oil for seasoning. This helps the seasoning to adhere and makes the pan pleasantly black. http://sherylcanter.com/wordpress/2010/02/black-rust-and-cast-iron-seasoning/ In a previous post , I illustrated how I cleaned and reseasoned an antique cast iron popover pan. This was my first attempt, and my seasoning technique was somewhat haphazard because I couldn’t find consistent, science-based advice. I used a combination of organic avocado oil and strained drippings from organic bacon. This worked pretty well on the popover pan, which doesn’...