Pre-heat your oven until about 275ºF, and place your pan in. Use a baking sheet to catch any drippings- you may find that flipping your pan upside down and putting the cast iron directly on your oven rack (dripping pan underneath) will work better, depending on the extent of lard-ification you sent your pan through. After letting your pan warm up for 10-15 minutes or so, crank up the heat up to near the smoking point of your fat. This gradual heating allows for the iron to slowly expand, preventing any cracks or fractures. Let your pan bake at full temperature for 45 minutes, and let cool.