Cleaning and maintaining your cast iron and carbon steel cookware is easy to do. The trade off for your efforts is nearly non-stick performance with naturally coated cookware.
Step 1 – Clean & Dry
Rinse under hot running water using a soft brush or sponge and a drop of soap. Use a stiff brush or bamboo wok scrubber to remove all food bits. Really stuborn bits of food require deglazing; simmer 1/4cup of water over medium heat to soften the stuck-on food. Towel-dry the pan and then heat it over high-heat until all moisture has evaporated.
Step 2 – Coat
Add 1/2 teaspoon oil (grapeseed, ﬂax or canola) to the hot pan and use a paper towel or soft cloth to lightly coat the interior. Be careful the pan is HOT! The thinner the oil coating, the better. The goal is to end up with a smooth surface without risidual sticky spots. If spots occur, try applying a thinner coating the next time around.
Step 3 – Smoke & Rest
Continue to heat the pan on the stovetop until a wisp of smoke eminates from the oiled surface. Turn off the heat and wipe out any droplets of oil with a paper towel. Be careful the pan is HOT! Allow the pan to cool to room temperature on your stovetop. When the pan has cooled store it in a dry place and avoid contact with other wet utensils or dishes.