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.
Common Cast Iron Seasoning and Cleaning Mistakes to Avoid
The biggest seasoning mistake is using too much oil, which leaves a sticky finish. Users suggest wiping the pan until it looks like no oil was applied at all. You should also wipe the pan a second time after it heats up to catch excess oil that appears when it warms. Another seasoning error is heating the pan too quickly, which can burn off the seasoning over direct flame. In cleaning, the idea that you must avoid soap is outdated. Modern dish soap without lye will not ruin the seasoning. However, you should never soak cast iron because it causes rust, and you should not worry about harmless black residue on your paper towels.