Cast iron (c) is an extremely strong, heavy metal usually used for Dutch ovens, griddles, frying pans, and skillets. Relatively inexpensive, it is long-lasting and conducts and retains heat extremely well. It is available either uncoated or enameled (coated with a thin layer of borosilicate glass powder fused to the cast iron to prevent corrosion). Before use, uncoated cast iron must be seasoned by generously coating the inner surface with an unflavored cooking oil (such as peanut, canola, or grapeseed) and placing the pan in a preheated 121°C (250°F) oven for two hours. This keeps the metal from absorbing flavors and prevents food from sticking. Once seasoned, the pan should be gently cleaned and wiped dry before storing.