My first set of cast iron pans are teaching me a few things. Mainly, CLEAN THEM RIGHT AWAY, and also season them immediately.
Be sure to let the pan cool before you clean it. Don’t soak it, most of the time they clean up easily if they aren’t left for too long, thanks to the seasoning you will do. All you need to clean the pan is hot water, a very mild soap or none at all and a stainless steal scrubbing pad.
To Season the pan I picked up a few tips from online. However, I went with a “no-brainer” and bought Camp Fire Cast Oil Seasoning Oil.
The instructions were basic and didn’t require or didn’t mention curing the pan in the oven. Placing a small amount of the oil in the pan and with a paper towel I spread the oil all over the pan and on the underside of this one.
I have to say there is something quite fulfilling about having a black shining cast iron pan proudly gleaming in front of you.
Keeping Cast Iron seasoned and ready to use means that you will be more likely to use them. I sit them on top of a clean paper towel near the stove.