Wash the skillet with hot water only (no soap) and scrub with a stiff brush or chainmail scrubber
Scrape off stuck-on food with a plastic scraper or wooden spatula
Dry immediately with a clean towel, then place on low heat for 3–5 minutes to fully evaporate moisture
Remove surface rust with one of these methods:
Scrub with steel wool or a rust eraser until rust is gone
For heavy rust, scrub with a paste of coarse salt and a small amount of water, then rinse and dry immediately
If rust is extensive, soak briefly in white vinegar (up to 30 minutes), then scrub, rinse thoroughly, and dry completely
Neutralize any vinegar residue by rinsing and heating dry again
Re-season the skillet:
Apply a thin layer of neutral oil (vegetable, canola, or grapeseed) to the entire pan, including the handle and underside
Wipe off excess so the surface looks dry
Bake upside down in a 450–500°F (230–260°C) oven for 1 hour
Let cool in the oven, then repeat if needed for better coverage
For ongoing maintenance:
After each use, wash with hot water only and scrub
Dry fully right away
Lightly oil the skillet after drying if storing for more than a day