This is while I was seasoning it. You can see the handle is still metallic while the other parts have turned black. I posted this just for illustration. But essentially, for cast iron or iron skillet pans, you need to season the pans before you use it for the fist time. Wash the pan with soapy water, dry it and then let it get hot on a gas stove or oven at the max to dry it off completely. then coat the whole pan including handles with vegetable oil rubbed on with paper towel. Put the pan back on the heat source and just let it burn. On the gas stove on a moderate flame, I let it heat up for a good 10 min. the whole pan starts to turn black – first from the center where it’s the hottest before spreading to the sides and handles.  Once it’s dark, you can re-coat it with another layer of oil and the heat it again. The black coating is a result of the fat reacting with the iron and oxygen.

Note, once it has turned black, you can actually over do it until the black bits start peeling off.  So take it once you think most of the pan is black. you can always heat the other parts by moving the pan (esp the handle) over the fire.

When the pan is seasoned, it should behave almost like a non-stick pan. Acidic food will tend to corrode the blakc coating, so will vigorous scrubbing. It is a bit ironic that the most indestructible pans should be taken care of this way. I wish the black coating was permanent. Anyhow, these pans are sure to turn any guests into believing you are chef