To season Cast Iron Cookware, first heat the pan to a temperature that makes a single sprinkle (drop) of water sizzle when dropped into the pan. Remove the pan from the heat and place it on a safe, non-burnable surface where oil can be applied. Using a basting brush apply oil to the inside surface of the pan allowing it to seep into the pan. Paper toweling can then be used to rub the oil into the pan while absorbing excess oil. This procedure can be repeated 3 to 4 times and ceased when the pan surface blackens. After using the pan for cooking, clean with hot soapy water and a light brush that will not scrub away the seasoned pan oil. Dry the pan and while still warm, re-appy a light coating of oil with a paper towel over the inside surface of the pan.