How Do You Take Care of Cast Iron Utensils?

Taking care of cast iron utensils involves cleaning, seasoning, and proper storage to maintain their non-stick properties and prevent rust.

Here's a step-by-step guide:

1. Cleaning

While the pan is still warm (but not hot), remove food debris. Use a spatula or scraper to gently dislodge any stuck-on bits.
Wash the pan. Use hot water and a non-abrasive sponge or brush. A small amount of mild dish soap can be used, especially after cooking greasy foods, but use it sparingly. Some purists avoid soap altogether, but a little is okay.
Scrub vigorously if needed. For stubborn residue, use a chainmail scrubber or salt scrub (coarse salt and a little oil).
Avoid soaking in water. Prolonged soaking can lead to rust.

Dry immediately and thoroughly. Use a clean towel to wipe the pan completely, inside and out.
Heat the pan on the stovetop (optional). Place the pan over low heat for a few minutes to ensure all moisture is evaporated.

Apply a thin coat of oil. While the pan is still warm, pour a teaspoon or so of cooking oil (vegetable, canola, flaxseed, or grapeseed oil are good choices) into the pan.
Wipe off excess oil. Use a clean cloth or paper towel to rub the oil into every surface of the pan, inside and out, including the handle. The goal is to leave behind a very thin, almost imperceptible layer of oil. Wipe it like you're trying to remove all the oil, leaving only a trace.
Heat to smoke point (optional, but recommended for best results). Place the pan upside down in a preheated oven at 450-500°F (232-260°C) for one hour. Place a baking sheet on the rack below to catch any drips. This step polymerizes the oil, creating a hard, non-stick surface. Let cool completely in the oven before storing. This step helps build and maintain the seasoning.

Store in a dry place. Avoid storing cast iron where it will be exposed to moisture.
Place a paper towel between cast iron items. This prevents scratching and allows air to circulate, reducing the risk of rust.

Remove rust: If rust appears, scrub it off with steel wool or a rust eraser.
Re-season: After removing rust, wash, dry, and re-season the pan as described above.

Use appropriate utensils: Avoid using metal utensils that can scratch the seasoning, especially when first starting out.
Cook acidic foods with caution: Acidic foods like tomatoes can break down the seasoning. Use them sparingly or ensure your seasoning is well-established.
Don't be afraid to use it! Frequent use helps maintain the seasoning.
Even "pre-seasoned" pans benefit from seasoning. Follow the seasoning steps above to enhance their non-stick properties.