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Cast iron has a reputation for being fussy, but the routine is short. Clean it, dry it, oil it lightly, and it keeps getting better with use.
Start with the seasoning you have
Seasoning is a thin layer of oil baked onto the iron. Many new pans, such as this Lodge 10.25-inch skillet (paid link), come pre-seasoned, so you can usually cook in them right away. Foods with some fat, such as bacon, sausage, or sauteed vegetables, are an easy place to begin.
Clean it while it is warm
Rinse the pan with hot water and scrub with a stiff brush or a pan scraper. A small amount of dish soap is fine for a seasoned pan. For stuck-on food, simmer a little water in the pan, then scrape. Avoid soaking the pan or leaving it in the sink, because long contact with water encourages rust.
Dry and oil it every time
Dry the skillet with a towel, then warm it on the stove for a minute or two to remove any remaining moisture. Rub in a very small amount of cooking oil and wipe until the surface looks almost dry. Too much oil can leave the pan sticky.
Re-season when food starts to stick
If the surface looks dull or food sticks more than usual, heat the oven to about 450 F. Rub the clean, dry pan with a thin coat of oil inside and out, wipe off the excess, and bake it upside down for an hour. Let it cool in the oven. Put a sheet of foil on the rack below to catch any drips.
Fix rust without panic
Light rust does not mean the pan is ruined. Scrub the rust away with steel wool, wash and dry the pan, then re-season it as above.
Know when to wait
Long simmers with tomatoes, wine, or vinegar can wear down young seasoning and add a metallic taste. Save those dishes until the pan has a well-built surface, or use another pot for now.
Ready to cook? Enter what you have in the meal finder and look for skillet dinners that suit the pantry you already have.