Cast Iron, Properly Kept
A well-kept pan improves with every use. The seasoning that builds over months of real cooking is better than anything applied at a factory.
This page covers what to do after each cook, how to build seasoning deliberately, and what to do if rust appears.
After Each Cook
Wash the pan with hot water and a stiff brush while it is still warm. A small amount of dish soap is fine — modern detergents will not ruin seasoned cast iron. Do not soak. Dry immediately and completely. One minute on a low burner is enough. Before storing, apply a very thin coat of neutral oil — enough to give the surface a faint sheen and nothing more.
Building Seasoning
The more you cook with fat, the better the surface becomes. Bacon, butter, and seared proteins are the best seasoning sessions. Avoid prolonged acidic cooks — tomatoes, wine, citrus — until the seasoning is well established. Medium heat is usually sufficient. Cast iron retains heat well; it does not need to be screaming hot before food goes in.
If Rust Appears
Surface rust is common and not permanent. Scrub the affected area with steel wool and coarse salt until the rust is gone. Rinse and dry the pan over a low burner.
Then re-season: apply a very thin coat of flaxseed or vegetable oil. Bake the pan upside-down in a 230 °C (450 °F) oven for one hour. Let it cool inside the oven. Repeat two or three times to build a fresh base.
A rusted pan is not a ruined pan.
From Emberfold
The right amount of oil for storage is less than you think. A sheen, not a slick. Too much oil turns rancid and sticky over time.