How do I care for my cast iron pan?Updated 7 months ago

Cast iron needs to be seasoned over time.  

We recommend washing with minimal soap and water and dry well then lightly oil the pan before storing.  For stubborn, stuck-on bits, scrub with a slurry of equal parts coarse salt and neutral oil.  

• Seasoning of pans is a process by which metal is heated up enough that the oil on the pan oxidizes (burns) onto the surface of the pan. 
• If you do this repeatedly over time you build up a nonstick surface. But, when scrubbed that oxidized material will come off - and because it's black, it will come off black. 
• Once it comes off, the pan will become more prone to food sticking when cooking. 
• The more you scrub, the more it will stick. You should always thoroughly re-season a pan after scrubbing it. 
• Drying it and rubbing with oil will prevent rust, but this is not re-seasoning the pan. In order to do that you need to dry the pan, rub with oil, then heat the pan until it begins to smoke. Then cool it down. The more times you repeat this process, the more seasoning you will build up on the pan.

Not dishwasher-safe.