Get the latest from TODAY

Sign up for our newsletter
/ Source: TODAY

We're counting down the days till we can fire up the grill outside. Until then, we'll have to stay inside and make due with a good cast-iron pan. Here, TODAY's Al Roker shares his grilling tricks and his favorite steak recipe.

How to season and care for cast-iron pans

Stove top: Heat the clean pan over high heat on a burner until smoking hot. Add a couple tablespoons of neutral-flavored oil and rub evenly over all inside surfaces of the pan. Remove from heat and let sit until completely cool.

Oven: Preheat oven to 350F. Rub all inside surfaces of pan with neutral-flavored oil and place in oven for 1 hour. Turn oven off and let pan sit in oven until completely cooled.

Cleaning: Rinse pan with hot water and wipe with a soft sponge. Use soap only when necessary. If bits of food are clinging, use a non-abrasive scrubby sponge and some coarse kosher salt to scrub and remove bits. Rinse and dry thoroughly, then wipe a clean coat of oil over the inside of the pan. Store in a dry place.

Important tip: Do not leave pan sitting in water or air-dry.

Bone-in ribeye steaks
Samantha Okazaki / TODAY
grilled asparagus
Samantha Okazaki / TODAY
Grilled asparagus

This article was originally published Mar. 6, 2015 at 11:43 a.m. ET.