If you have a brand new cast-iron pot or skillet, even if it's pre-seasoned, the recommendation is to season it again. Seasoning isn't as difficult as it may seem. But while several videos talk about using oil, I recommend not using oil, as it can go rancid on the surface. I recommend using a good quality shortening, but not butter-flavored. Crisco will work.
Preheat oven to 425°
- Clean with warm, soapy water.
- Rinse well.
- Dry well and allow to sit out in the air right side up.
- Using a lint-free cloth or a paper towel, rub in the Crisco, just a little bit, until a gloss is achieved, adding more as needed.
- Do all sides.
- Wipe off excess.
- Place foil or another pan under the rack you'll use to season (to catch possible drips, though there should not be any)
- Turn upside down on the top rack for one hour
- Allow it to cool before removing.
Always store opened, never with the lid on.
If it needs washing, use VERY hot water without soap.