How to Clean and Season a Cast-Iron Skillet | Eater

"“When cast iron comes out of its mold, it has the rough texture of sand,” says Will Copenhaver, the vice president of marketing and sales at the cookware company that specializes in heirloom cast iron. “Seasoning plays a very important role in traditional rough cast iron. It acts as a filler for the porous surface and ensures that food doesn’t stick – cast iron just wouldn’t be very functional without it.” When you season cast iron, you’re building up a thin, protective layer of polymerized oil that guards against rust and eventually creates a natural nonstick surface — that black patina isn’t grime or wear, it’s the goal. Most cast-iron skillets now come pre-seasoned, but it’s still worth reinforcing the surface from the start: rub a thin coat of neutral oil all over the skillet, inside and out (including the handle), buff with a paper towel until nearly dry, place the skillet upside down in a hot oven (around 450 degrees) with foil on the rack below to catch drips, bake for about an hour, then turn off the heat and let the skillet cool in the oven. Doing this once or twice when the pan is new helps build a base coat; over time seasoning strengthens simply by cooking regularly, especially with fatty foods. If rust appears, scrub with steel wool or a metal scouring pad down to raw iron, wash with soap and warm water, dry thoroughly (ideally by briefly heating on the stove), and reseason as you would a new pan; minor specks of rust can often be smoothed with coarse salt and oil. The company also offers restoration services for tougher cases." - Rai Mincey