Seasoned ferrous cookware

A method of providing a stick-resistant surface on a ferrous-metal-containing article comprising:

• a) forming microcavities in a ferrous-metal-containing article surface by ferritic nitrocarburization;
• b) applying a non-stick agent including one or more of the group comprising animal-based cooking oils, plant-based cooking oils and synthetic edible oils to the article surface;
• and
• c) heating the applied non-stick agent and article surface for a time sufficient to bond the non-stick agent to the surface and removing any unbonded non-stick agent.

A method of providing a corrosion-resistant, stick-resistant surface on a ferrous-metal-containing cookware article comprising:

• a) forming microcavities in a cookware article surface by ferritic nitrocarburization;
• b) applying a non-stick agent including one or more of the group comprising animal-based cooking oils, plant-based cooking oils, and synthetic edible oils to the cookware article surface, thereby providing a non-stick agent film over substantially all of the microcavities deposited thereon and removing any unbonded non-stick agent;
• and
• c) heating the applied non-stick agent and cookware article surface at a temperature of between about 300° F. and about 500° F. for between about 10 minutes and about 60 minutes.