Cast iron pans are beloved by serious cooks – they heat evenly, are non-stick without the toxic coatings that can scratch off, and they can last for generations. But new cast iron pans don’t come ready for action, and occasionally great cast irons lose their ability to work their magic. If you find your food sticking to the pan or rust building after drying, it’s time to season your cast-iron. In this class, John will show you how to treat your cast-irons to a lifetime of luster.