Over time, cast iron cookware develops a thin
protective coating known as “seasoning” from the natural fats and oils associated with the cooking process. This coating fills in all the nooks and crannies inherent in the pan metal to create a smooth, uniform surface.
This seasoning is what gives cast iron cookware its wonderful non-stick quality.
Today, most new cast iron cookware comes with this protective coating or “seasoning” already on them. If the package has
“pre-seasoned” printed on it, your new pan should be ready for use because the manufacturer has already completed the initial seasoning process for you.
When you buy a brand new pre-seasoned cast iron skillet, all you need to do is rinse it out in hot water and dry completely by placing on your cooktop over medium-high heat. Make sure the entire surface is dry before putting away because cast iron can and will rust if water is left sitting on its
surface.
After cooking with your new cast iron skillet, wash it by hand in hot water right away. Avoid putting your skillet in the dishwasher or soaking it in water overnight due to the potential for rust.
Instead, once the pan cools to the touch, rinse it under hot water while using a dishcloth or soft-bristled nylon brush to remove cooked-on particles. Also avoid using any harsh soaps, detergents, or metal scouring pads and scrapers as these
items can damage or remove the seasoning.
How to Re-Season Your Cast Iron Skillet
