Cast iron experts...school me

I usually take the hot skillet right after I finish cooking and hit it with a good splash of water. Then I'll rinse in the sink, wipe clean with a scrubber and dry over heat on the stove. Most of my pieces are old...decades old...and require no oil.

I've bought one new...everything else is 25 to 100 plus years old. Best stuff we have.

No emergency, but when you get a chance, coat it with a heavy shortening or lard while it's heated up. Vegetable oil is ok, but to season it right, you can't beat lard.

My way if thinking is that seasoning cast iron is a never ending endeavor, not a one time thing.

Cook in it often.

Frying in it does wonders.

Do not be afraid to use soap and water when needed. Such as after frying in it.

Always keep it stored dry

Since they are new, did you season them first? It is critical to a good black pot that it be burned prior to use. A few ways to do it.
First way, fry fish/ shrimp/ chicken etc in it. When cured, the pot will go from that rough grey ish color to smooth dark black.
Second way, if you're into authenticity, build a fire. When you get a substantial bed of hot coals mixed in with the fire ( known as braise (brez)) add about an inch of. Ego table oil to the pot. Cover it and drop it into the fire. Leave in the fire until all of the oil burns off. Your pot is ready.
Lastly, you can set up a gas burner outside. Add about an inch of grease to the pot and burn until all of the grease. Ur s off.

In any of these scenarios, if you can use real hog lard, you will get even better results.

i just use a little palmolive and hot water.













i keed, i keed.

i always clean mine w soap and a standard kitchen sponge. I just dry w a paper towel and lightly oil it. I also have soaked mine. Never had a problem. Still very seasoned.