Cheryl wrote in rec.food.cooking:

> Nancy Young > Wrote in message:
> > On 10/7/2015 9:49 PM, cshenk wrote:
> >> Cheryl wrote in rec.food.cooking:
> > >
> >>> I have my first cast iron pan. It's a lovely enamel coated one
> that >>> is a dark green, sort of a pine color to match my kitchen.
> My mom >>> gave it to me. Can't wait to cook with it! I still need
> to season it >>> first and I've been reading the little booklet that
> came with it for >>> care instructions.
> > >
> >> Enjoy! But if it is enameled (in and out), it doesnt need
> seasoning >> and in fact can't be seasoned.
> >
> > I was confused by that, did the booklet say something about
> > seasoning?
> >
> > Anyway, a very Happy Birthday, Cheryl!
> >
> > nancy
> >
> >
>
> Yes the manual says to season it. It is only enameled on the outside.
> The brand is Schwab or something like that. Nursing a cat back to out
> of anesthetic after she had two teeth removed today but tomorrow I'll
> take a pic of it and post it.

Ok, thats different then. I've never had one they bothered to enamel
the outside of (why bother?) but if the inner is raw iron then yes,
curing needed.

Methods vary but with an outer enamel, might be fragile to the older
methods? The fast modern way is to wash off any coating but do NOT set
to dry. Oil it liberally ater a fast blotting with a paper towel (all
exposed iron, normally this would be all over top and bottom as well as
handle). Set in oven at about 175F for 2 hours.

That is only a basic cure. It takes time to make a patina (50-60 uses
at least) and you do not soak these in water or add to the dishwasher.

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