Cleaning Cast Iron Pans
With purchasing a traditional cast-iron skillets, there is a bit of prep work involved to produce a smooth non stick surface. Most cast iron pans come with factory seasoning but it won’t take on that shiny black patina just yet, but once you dry it with paper towels, it will be ready to use. You’ll reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like by coating the skillet with cooking oil and baking it in a 350° F oven for an hour.
After using a cast-iron skillet it is not ideal to set it aside and soak it, it will being to rust in the water. If it does, no worries, you can scrub off the rust and season it again as mentioned earlier. If you need to remove stuck on food, scrub with a mild abrasive like course salt and a non metal brush. To prevent rust in the future, dry thoroughly and lightly coat with oil.
Don’t attempt to boil water in your pan it will cause the pan to rust.
Cast iron takes longer to warm than other surfaces but retains heat really well and diffuses it evenly.
Cast iron remains hot long after you remove it from the stove, so it will continue cooking or keeping the food warmer for longer.
Cooking in cast iron increases the iron content in food. The longer the food is in contact with the skillet, the more it absorbs.