How to Clean and Season a Cast-Iron Skillet | Eater
"Jason La Iacona, the head chef at a Nashville restaurant, remembers: “As a guy from the North, cast-iron pans always intimidated me,” he says. “The benefits preached to me never seemed to outweigh the irreparable damage that I could accidentally cause with one wrong move, or soap. Or so I thought.” He now celebrates the pan’s forgiving nature and its strengths for high-heat work: “I love to use cast iron for seafood, especially scallops,” he says, noting that the pan retains heat so well and the sear is extremely even. For everyday care he recommends developing a simple rhythm: after each use, let the pan cool slightly, then rinse it under warm water; if anything’s stuck, use a gentle sponge or a bit of kosher salt as a scrub; a few drops of dish soap won’t hurt the pan, but avoid soaking or aggressive scrubbing unless you plan to reseason. Once clean, dry the skillet thoroughly (set it on a warm burner for a minute or two to evaporate moisture), then drizzle a small amount of neutral oil and wipe the entire surface with a paper towel — this quick maintenance keeps the skillet glossy and rust-free and builds confidence for regular, high-heat cooking." - Rai Mincey
