The one drawback to using cast-iron cookware is the necessary process of seasoning it. At least that is what I thought until I committed myself to the project this morning and quickly recognized my assumptions were completely unfounded. It’s really as simple as cleaning your cookware, coating it with oil (you can use cooking spray) and letting it “bake” in the oven for an hour. The super-simple procedure takes less than ten minutes’ active time and left my skillet glossy and practically nonstick. I used the instructions from Lodge Manufacturing found on the Lodge website. The site also has FAQs, recipes and even a little history lesson. If you’re a cast-iron user, I suggest you give it a look. — Erica P.