Cast iron cookware is an essential tool in the kitchen, especially for those passionate about healthy cooking. Its versatility allows you to use it for a wide range of tasks, from making a simple omelette for breakfast to sautéing vegetables for dinner. Passed down through generations, cast iron pans are valued for their durability and ease of use. However, like all cookware, they require proper care to maintain their longevity.

When you purchase cast iron cookware, it often comes pre-seasoned, but for optimal performance, it's advisable to season it yourself. Seasoning your cast iron pan not only enhances its non-stick properties but also prolongs its life. Cast iron is highly reactive, meaning it can rust easily if exposed to moisture, and improper care can lead to food sticking to the surface.

Maintaining a cast iron pan is key to making it last a lifetime, and this process hinges on proper seasoning. Cast iron, being prone to rust if left wet, requires regular maintenance. If your food sticks to the pan, it's likely because your pan isn’t seasoned correctly. Seasoning creates a natural non-stick surface by adding a thin, protective coating, making it easier to cook with. A well-seasoned cast iron tawa or kadai can produce the crispiest dosas and the best-fried chicken with minimal oil, and a properly seasoned pan will also resist rust.

If you've just purchased a new cast iron pan, it's time to season it. Seasoning cast iron cookware is simpler than you might think. Below are three different methods to season your cast iron cookware.

Seasoning with Soap and Water:

1. Wash Your Pan: Use hot soapy water and a stiff non-metallic scrub brush. This is the only time you’ll use soap on your cast iron pan. Rinse thoroughly and dry with a clean soft cloth.

2. Apply Oil: Use a paper towel or soft cloth to apply a thin layer of cooking oil to every part of the pan.

3. Heat the Pan: Place the pan on a medium flame for about 5 minutes, then switch off the heat.

4. Cool and Store: Let the pan cool completely, wipe off any excess oil with a soft cloth, and store it in a dry place.

5. Ongoing Care: Never leave your pan soaking in water, as this can damage the seasoning.

Easy Seasoning Steps:

1. Scrub with Hot Water: Use hot water, without soap, to clean the pan. Ensure all food particles are removed.

2. Dry Completely: Use a soft cloth or paper towel to dry the pan thoroughly, as any remaining water can cause rust.

3. Apply Oil: Coat the entire pan, including the cooking surface, sides, bottom, and handle, with a thin layer of cooking oil.

4. Heat on the Stove: Heat the pan on a medium flame for 10-15 minutes.

5. Cool and Wipe: Once heated, allow the pan to cool, then wipe off any excess oil. This forms a protective layer that enhances cooking.

A Must-Do Seasoning Method:

1. Wash the Pan: Contrary to popular belief, a well-seasoned pan can handle a bit of soap. However, hot water is typically sufficient. If the pan is rusted, scrub off the rust with a steel scrubber.

2. Dry the Pan: Use a paper towel or soft cloth to dry the pan thoroughly, then heat it on the stove for a few minutes to evaporate any remaining moisture.

3. Apply Oil: Apply cooking oil to every part of the pan, ensuring all areas are covered. Let the pan sit for 2 hours to absorb the oil.

4. Heat the Pan: Heat the pan on a medium flame for 10-15 minutes until the oil evaporates. Wipe away any excess oil, and repeat the process three to four times to establish a solid initial layer.

5. Maintain the Pan: To preserve the seasoning, never leave water on the pan or soak it for extended periods.

Re-Seasoning After Cooking:

After each use, it’s a good idea to re-season your cast iron pan. Simply rub the pan with 1-2 teaspoons of cooking oil and store it in a dry place. This quick step will keep your pan in prime condition for your next culinary adventure.