Cleaning Cast Iron
- Allow cookware to cool enough to handle, but still warm.
- Hand wash with hot water & mild detergent. Mild dish soap will not damage your seasoning. You can also use coarse salt, a plastic spatula or scraper, or chainmail (not steel wool) to clean stuck-on foods. Do not use steel wool sponges or other abrasive methods unless you want to remove seasoning too.
- If cookware has completely cooled, and there are some stickies, you can simmer water on low-medium heat for 2 minutes and then scrape when cool enough to touch.
- Use a lint-free towel to dry thoroughly (important! Never air-dry seasoned iron or it will rust).
- Rub a thin layer of oil inside the cookware & on the rim (Flaxseed, Coconut, Canola, or other cooking oil). Light and even layers build better seasoning. You may store in a cool, dry place, or do an express stove-top maintenance.