Seasoning the non-enamelled cast iron pans.
I have read where they do not recommend liquid oils to season. It is ok to coat lightly with these oil to an already seasoned pan, if you intend to use the pan again really soon, but these oils will go rancid on the pans if set aside over time.
I can not use Crisco or any other hydrogenated oils. They are trans fats, and I am allergic, as well as it is unhealthy to add any trans fats to your cooking, so I use solid Palm oil shortning (sold at Whole Foods and other health food stores.). They look and act just like Crisco shortning... But they are healthy. The key is to coat the entire pan all over, and put it in the oven at 300 degrees for about hour. REMEMBER to put a cookie pan covered in foil under the pan to catch the oil or greasy residue, and there is almost NO MESS! Then let it cool, wipe off the excess and store your pan. You can reseason as often as you like. Eventually the patina will cause the pan to go deep black. Usually the seasoning will hold up at that point, unless you scratch it off with a sharp utensil, cook acidic foods in it like tomato sauces or some fruits, use a hard soap, scouring powder, or steel wool, so don't do those things.etc. If something sticks, you can reheat the pan add some wine, and gently remove it. Or use soap and a plastic scrubbie. If all else fails and you have to use something harsh, no harm, just reseason again when you are done!!!
ENJOY!
Anyone out there have some advice for removing rust? I have seen some great old pieces but feared rust in them. If I knew how to get the rust out, I could reseason those.