How to season, use and care for cast Iron cookware?

Cast iron griddle has become a Tawa in United states to make flatbread. The Chinese wok is used as a Karahi to sauté in Indian kitchen. Must season the iron ware before cooking to prevent rusting, corrosion and pitting.

Seasoning the cookware

1. Pre heat an oven to 350º F. 
2. Wipe the cookware with vegetable oil or ghee, slightly coating the entire surface using a rag or a paper-towel.
3. Place the cookware in the oven for one hour. Shut the oven off. Let the cookware cool. It is seasoned.

Alternate seasoning method

Wipe the inside of the cookware (the area which will come in contact with food, for example the top surface of the Tawa that will come in contact with Roti) with vegetable oil or ghee, slightly coating the entire surface using a rag or a paper-towel. Now, heat the cookware on medium heat till the oil starts to smoke. Shut off the heat and let the cookware come to room temperature. It is seasoned.

Cooking

Don't use salt or any acid based items (tomatoes, lime etc) to cook in the cookware. It will cause corrosion and pitting. The taste might get bitter also.

Care

After cooking wash it under hot water. Don't use any soap or detergents. Wipe some cooking oil with paper-towel on the cooking surface.