1. To flavor foods in order to improve their taste. See also seasoning. 2. To age meat, which helps both to tenderize it and to improve its flavor. 3. To smooth out the microscopic roughness of new pots and pans, particularly cast iron, which might cause foods to stick to the cooking surface. This is normally done by coating the cooking surface with vegetable oil, then heating the pan in a 350°F oven for about an hour. Continued use and gentle cleaning will improve the seasoning. Pans may occasionally need reseasoning.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Four Seasons Duck
- Venison with Chanterelles in Cream Sauce and Braised Red Cabbage
- Pan Seared Mahimahi with Poblano Mash and Tomato Relish
- Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas
- Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs