Rinse it out after cooking with a wet paper towel. Wipe it dry. Being new you need to treat it.
I use veggie oil not olive oil. Put some in to coat every bit of the pan, including sides. Don't do the bottom. Wipe most of it out. It needs a thin coating. Not excess.
To store I always lay paper towels in it. If they absorb oil wipe it out. You put too much in it.
I do put a paper towel in it when I stack other pans in it.
You won't need much to keep it up. I do wash out with water. But not soap.
Also clean asap. You don't want foods to stick.
When cooking meat let it "sear completely which keeps juices inside. If you turn meat too soon meat will tear. Which will burn and char making a mess.
I suggest you go on line and look up care and upkeep of Cast Iron.
Oh and don't cook tomatoes in cast iron. Look up cast iron cooking hints as well.
Good luck and enjoy. I have all kinds, skillets, big pots, muffin tins, others.
Find out what to do about rust. Cause you can always re- cure cast iron.
Message Thread
« Back to index