Wash with hot water and a stiff brush; avoid soap if possible
Dry immediately on the stovetop over low heat
Apply a thin layer of cooking oil or flaxseed oil to the entire surface (inside and outside, including handle)
If rust is present: scrub with steel wool or a rust eraser until clean
Re-season after rust removal by baking the pan upside down at 450–500°F (232–260°C) for 1 hour
Let cool in the oven, then apply another thin oil layer if needed
For heavy buildup or sticky residue: scrub, heat-dry, then re-season
To maintain seasoning: after each use, rinse lightly, dry thoroughly, oil lightly, and store dry
Avoid soaking in water or leaving food to sit in the pan
Avoid dish soap, dishwasher, and prolonged high-heat drying without seasoning
Avoid cooking acidic, salty, or very wet foods for long periods in unseasoned or lightly seasoned pans
If the pan starts to look patchy or dull: lightly re-oil and bake to re-season
Store with a dry paper towel between surfaces if stacked; keep in a dry area