Cast iron cookware is among my favorites and it is easy to maintain as long as NO SOAP/detergent is used to clean it.
New or used cast iron cookware should be washed/scrubbed with soapy water until all rust and old seasonings are removed. A steel soap pad works well for this. Then rinse and dry. I like to put my pans on the stove and heat them up to get them thoroughly dry.
Seasoning: Wipe on solid lard or Crisco (no oils) both inside and out. Do not leave extra seasoning or it will pool. Then put the pan on a rack in a 150 -200 degree oven for several hours. Repeat once or twice until you have a nice seasoning coat of hardened grease. Put the pan into the oven upside down to help it get a good coating on the bottom of the pan.
Cleaning: Clean your pan as soon as possible after you use it. Do NOT leave it soaking in water or use ANY detergent/soap. Simply wipe with a paper towel, and then rinse out with hot water and a dishwashing brush until you see no more particles clinging to the pan and until the water runs off evenly. Dry with a paper towel and put on the stove to heat and completely dry.
Storage: Store with the lids off and, if you have to stack your pans, make liner with the rubber shelf mesh to protect the finish.
Check your pan after each use and add a little lard/Crisco as needed. Pans will last for years with this treatment. If you cook tomato dishes in your pans, the acid will help strip off the finish. You may have to back the pan again but you don’t need to remove the old finish unless there are parts with no finish at all and you will not get an even layer of seasoning on the pan.
Pans treated like this release food like pans with specialized linings and cook food evenly without burning i
