How to use and care for your cast iron pan

Seasoning is the process of baking oil into the iron to create a natural, non-stick patina through polymerization. Even if your pan came “pre-seasoned,” adding your own layer makes it much more durable.
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1. The Step-by-Step Method
​Step 1: Clean & Dry
Scrub the pan with warm water and a little mild soap (yes, a little soap is fine for this step!).

Crucial: Dry it immediately with a towel, then put it on a stovetop burner for 2–3 minutes on low heat to ensure every microscopic drop of moisture has evaporated.

​Step 2: Apply a Very Thin Layer of Oil
Pour about a teaspoon or less of oil into the warm pan. Rub it all over on the inside.

Quick Tips for Longevity
​Never soak it in the sink.
​Always dry it on the stove after washing to prevent rust.
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Cast iron pans are a favorite for a reason—they are virtually indestructible and get better with age. There’s just something about the sear you get from a well-seasoned cast iron.   No coatings, no chemicals, just 100 years of tradition .
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​​Title: 3 Myths About Cast Iron Pans 
​”You can’t use soap.” False! A little mild dish soap won’t hurt your seasoning. Just avoid the dishwasher.
​”They are high maintenance.” Not really. Just dry it immediately after washing and rub in a tiny bit of oil.
​”You can’t cook acidic foods.” You can! A quick tomato sauce won’t strip your seasoning if the pan is well-maintained.
​Pro-tip: Always preheat your pan for at least 5 minutes before adding food for the ultimate non-stick experience.
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​If it’s not heavy enough to be used as a self-defense weapon, is it even a real frying pan?

 Cast Iron for life. 

Source: Gemini