Folks often get it wrong by scrubbing cast iron pans with soap. Here’s the right method to clean cast iron pans

Once the pan is clean, dry it immediately with a towel to prevent rust. To be sure that it’s completely dry, place it on a stovetop over low heat for a few minutes. This evaporates any residual moisture. Remember, even a small amount of leftover water can lead to rust.

With the pan warm and dry, apply a light coat of cooking oil to the surface. Use a paper towel to coat the pan lightly—this step is critical to maintaining the seasoning. Once oiled, return the pan to the stovetop on low heat for a few minutes or place it inside a preheated oven to allow the oil to penetrate and seal the iron, fortifying the seasoning.

Always store the pan in a dry place. If stacking other pans on top of it, place a paper towel or a liner in between to prevent scratches and to allow air circulation, which helps prevent moisture build-up and rust.

By adopting these simple steps, not only will you extend the life of your cast iron pans, but you’ll also improve their cooking performance over time. The avoidance of soap isn’t a quirky kitchen myth; it’s an essential part of caring for these durable pieces of culinary heritage. A well-seasoned cast iron pan is the hallmark of a seasoned cook, speaking to a tradition of care and craftsmanship that elevates every meal it helps create.