Problem: Article: The seasoning process requires you to basically "bake" a layer of fat into the pan so that it stays there semi-permanently. The fat protects the iron surface from oxidation (rusting).To start, warm up your oven. You can proceed to the next few steps while you wait. Generally, the easiest source of fat to work with for this purpose is cooling oil (e.g., canola oil, vegetable oil, peanut oil, etc.). Pour a small amount (no more than about one tablespoon) into the skillet and spread it around with a paper towel, coating the entire surface. Many chefs like to coat the underside and handle as well, though this is less important. Olive oil isn't the best for this task it has a lower smoke point than most other cooking oils, which means that it's more likely to give off smoke and may possibly set off your smoke alarm. You don't have to use oil most types of cooking fat will work well. A few ideas are provided below: One easy solution is to use bacon grease. Cook the bacon in the cast iron pan, drain the excess grease into a pan, and use a paper towel to coat the pan evenly with the remainder. Lard or shortening also work well. For these fats, use a slightly lower temperature. 275-300 F (135-149 C) usually works well. Place the pan directly on a rack in the middle of the oven upside down (so the cooking surface faces the bottom of the oven. Put a baking sheet underneath to catch drips of excess oil. Let the pan "bake" like this for about one hour. After an hour, turn off the oven but don't open it. Let it gradually cool this may take an extra hour or two. When the pan is cool enough to handle safely (use an oven mitt if you are unsure), take it out of the oven. Congratulations it's now seasoned. It should resist rusting and stick to food less in the future. If you wish, you can partially re-season your pan whenever you wish by adding a little extra fat after the next few times you cook. Just apply oil, lard, etc. with a paper towel as above, covering the surface evenly with a thin layer. This isn't essential, but it's a wise idea if you accidentally take some of the seasoning off (see below).
Summary: Preheat your oven to 350 F (177 C). Coat the dry pan with cooking oil. Alternatively, use another source of fat. Put the skillet into the oven for an hour. Turn off the oven.

Problem: Article: You'll still want to keep your burn clean while it heals. You should continue rinsing your mouth once or twice daily until the burn heals. If you've suffered a more severe burn, blisters can form and you can experience a lot of pain. If blisters form on your tongue, don't pop or drain them. They may pop on their own, but your shouldn't do this purposely. Blisters protect new cells as they form and keep bacteria out of wounds. Popping them can slow the healing process and could lead to an infection. This will help keep the area moisturized, which will help with pain. It also aids in the healing process by balancing your mouth's pH and preventing acids from damaging new cells. Additionally, blisters can pop more easily when they are dry. While you may lose some of your sense of taste as your burn heals, these treats will definitely make your healing process more enjoyable. Not only are they easy to eat, but the cold will keep your tongue numb and kill the pain. Sprinkling a little sugar on your tongue may help with pain. When you take a drink of cold water or a bite of ice cream, keep it over your burn blisters for as long as you can. This will numb the area and fight the pain. This mixture is both soothing and helps increase circulation to the mouth. Increased circulation brings nutrients to the wound, which will help it heal faster and more efficiently. Alternatively, you could just apply a dab of honey to the blisters. This will soothe the wound and stimulate circulation. Honey also has natural anti-bacterial properties that can help prevent infection. Do not give honey to infants under 1. It may cause infant botulism, a serious condition. If ice cream and cold drinks don't treat the pain well enough, you can use an oral anesthetic. Brands like Orajel and Anbesol are readily available at pharmacies and supermarkets. These will help keep the area numb while it heals. Be sure to use these products as labels or pharmacists direct you to. If the pain from the burn is causing discomfort, you can treat it with a pain reliever like acetaminophen. The motion of brushing and the chemicals in toothpaste can be both painful and damaging to your burn. You'll have to take care when brushing to avoid popping blisters and hampering the healing process. Don't brush your tongue. You will damage newly-formed cells and slow the healing process. You can also pop blisters, which can lead to infections. Don't get toothpaste on burned areas. Toothpaste can irritate the burn and cause pain. Use mouthwash sparingly, if at all. Like toothpaste, mouthwash will irritate the burn. It is better to just rinse your mouth out with salt water while you wait for your burn to heal. The cells in your mouth regenerate quickly, so most burns on the tongue clear up in 2 or 3 days. If your burn was more severe, however, it can take longer for your mouth to heal. If it has been more than 3-4 days and you see no improvement, see your doctor to make sure you don't have an infection. You should also see your doctor at any point if the pain is more than you can handle, or if the burn seems large or deep, or if the burn makes it difficult to breathe or swallow.
Summary:
Continue rinsing your mouth with salt water daily. Keep blisters intact. Drink plenty of water. Eat ice cream, frozen yogurt, ice pops, and other cold, soft foods. Keep any cold foods or drinks in your mouth as long as you can. Drink a milk and honey solution. Apply an oral anesthetic to blisters and painful spots. Take a pain reliever if you are uncomfortable. Brush your teeth carefully. Visit the doctor if you see no improvement or the pain is too much to handle.