To season a cast iron frying pan, clean the pan with water and soap, and dry it over a stove. Apply lard or cooking oil generously over the pan, leave it for several hours, remove excess grease, and bake in a preheated oven for a few hours. Cool the pan, and take out from the oven.
To clean the cast iron frying pan, use dish-washing soap and hot water to remove rust and residue of food. Set the stove to a low temperature to dry the pan completely, and allow it to cool.
To grease the pan, preferably use shortening or lard. Before greasing the pan, warm it slightly, melt the fat, and then coat the inner and outer surfaces with it. Leave the grease on the pan for 24 hours. The next day, remove excess grease from the pan using paper towel.
Preheat an oven to 350 to 500 degrees Fahrenheit. Cover the cooking sheet with aluminum foil, and place the pan on it with its right side facing upwards. The foil is required to catch fat drips. Bake the pan in the oven for about 20 minutes.
Remove the pan from the oven, wipe away the extra grease, and place the pan back in the oven in an upside-down position. Bake for one to three hours. If smoke comes out during baking, decrease the oven temperature by 10 to 15 degrees, and continue the process.
Allow the seasoned pan to cool naturally in the oven before taking it out.