Sent by Tracy
Editor: Tracy, we usually just rub the pan with oil and leave it in a hot oven. See directions here:
But most cast iron is pre-seasoned nowadays. Perhaps you are still just adjusting to cooking in cast iron? You do have to expect a little more sticking and browning in a piece of cast iron than in a nonstick pot. Readers, do you have any good tips or ideas for Tracy and her new cast iron pot?
Related: Cast Iron Cookware: Enameled or Bare