Rinse the cast iron with hot water immediately after use
Scrape off food residue with a stiff brush or plastic scraper
If needed, use coarse salt as an abrasive while scrubbing
Dry thoroughly with a clean towel
Heat the pan on the stove over low to medium heat for 5–10 minutes to fully evaporate moisture
Apply a thin layer of cooking oil to the entire cooking surface (and inside if applicable)
Wipe off excess oil with a paper towel until the surface looks dry
Store in a dry place
If stuck-on residue remains, boil water briefly, then scrape and dry completely
For heavy rust or old buildup: scrub with a chainmail scrubber or steel wool (as needed)
For heavy rust: remove rust and re-season by applying oil and baking at 350°F to 450°F (175°C to 230°C) for 1 hour, then cool
Avoid soaking cast iron in water
Avoid dish soap for routine cleaning
Avoid leaving cast iron wet or air-drying
Avoid sudden high heat on a wet pan