Seasoning and Cleaning a New Cast Iron Pan
To season a new pan, wash it, dry it, apply a thin layer of cooking oil like vegetable or canola oil, and bake it. Wipe off any excess oil after heating to prevent stickiness, and the seasoning will build naturally with regular use. For cleaning, wash the pan with soap and water to remove food residue. Scrape off stuck-on bits with a chainmail scrubber or plastic scraper, as modern dish liquids will not strip the seasoning. Dry the pan completely over low heat on the stove to prevent rust, then apply a very thin layer of oil while it is still warm. The surface should not feel oily to the touch, or sticky residue will form.
How to Clean and Care for Enameled Cast Iron
Clean enameled cast iron by hand using dish soap, soft sponges, and non-metal utensils to avoid scratching the surface. Manage heat carefully by preheating slowly on low to medium settings, adding oil before the pan gets hot, and avoiding thermal shock from rapid temperature changes. Staining is normal and only cosmetic, but deep scratches or chips make the cookware unsafe since glass can enter your food.