How to Maintain Cast Iron Products

🔥 Why Cast Iron Needs Special Attention

Cast iron cookware—be it a skillet, Dutch oven, or griddle—is cherished for its ability to retain heat, provide an even cooking surface, and last for generations. However, unlike stainless steel, it is porous and highly reactive to moisture. This means it requires a protective layer, known as seasoning, to prevent rust and create the signature naturally non-stick finish. Think of seasoning as a permanent, baked-on coating of oil

🧼 Cleaning: The Post-Cook Ritual

The cleaning process for cast iron is unconventional but simple. The golden rule is: avoid harsh dish soap and never put it in the dishwasher.

1. Immediate Rinse: While the pan is still warm (but not scorching hot), rinse it with hot water immediately after cooking.
2. Scrape and Scrub: Use a stiff plastic brush, a non-metallic scrubber, or even a chainmail scrubber (the best tool for tough residue) to remove stuck-on food. For stubborn bits, you can add a tablespoon of coarse salt and scrub it with a paper towel—the salt acts as a gentle abrasive.
3. Dry Immediately: This is the most crucial step to prevent rust. Thoroughly dry the pan with a towel. For extra measure, place the pan on a burner over low heat for a few minutes until all moisture has evaporated.
4. A Thin Coat of Oil: Once dry, rub a few drops of high smoke point oil (like grapeseed or vegetable oil) into the pan's surface, both inside and out, using a paper towel. The pan should look lightly oiled, not greasy. Wipe off any excess.     

✨ Seasoning: Building the Non-Stick Layer

Seasoning is the process of heating oil beyond its smoke point, polymerizing it into a hard, protective layer. You only need to do a full initial seasoning once, but you can "touch up" the seasoning whenever the pan looks dull or food starts sticking.

Step-by-Step Initial Seasoning

1. Preheat Oven: Set your oven to 230 Degree to 260 Degree.
2. Clean Thoroughly: Scrub the pan with hot water and, for a first seasoning only, you can use a tiny amount of soap to remove any factory wax or residue. Rinse and dry completely.
3. Apply Oil: Apply a very thin, uniform layer of high smoke point oil (flaxseed, grapeseed, or vegetable oil work well) to the entire pan—inside, outside, and handle.
4. Wipe, Wipe, Wipe: Use a clean, lint-free cloth or paper towel to wipe off as much oil as you can. It should look like the pan is completely dry, but a microscopic layer of oil remains. Wiping off the excess is key to a non-sticky finish.
5. Bake: Place the pan upside-down on the middle rack of the oven. Place a sheet of aluminum foil on the rack below to catch any drips.
6. Cure: Bake for one hour.
7. Cool: Turn the oven off and let the pan cool completely inside the oven. Repeat this process 3-5 times to build a durable, dark, non-stick foundation.

🛑 Troubleshooting Rust: The Rescue Mission

If you notice patches of orange or red rust, don't panic—your pan can be saved!

Scrub the Rust: Use steel wool, coarse salt, or a powerful scrubber to vigorously scrub the rusted areas until the bare, grey metal is exposed.

1. Rinse and Dry: Wash the pan in hot water and immediately dry it thoroughly.
2. Re-Season: Once the rust is completely removed, perform a full re-seasoning process (as described above) 2-3 times to restore the protective layer.

📦 Storage: Giving Your Pan a Good Home

Store your clean, seasoned, and thoroughly dry cast iron in a dry location. If you must stack other cookware on top of it, place a paper towel between the pieces to protect the seasoned surface and absorb any residual moisture. By following these simple steps, your cast iron products will develop a dark, glass-smooth surface that improves with every use, giving you a treasured cooking tool that truly lasts a lifetime.