Routine Care
CAUTION: DO NOT put cold water in a hot pan! Cold water will crack a hot pan!
DO NOT use detergent to clean a cast iron pan after cooking with it. That will destroy the seasoning. Instead, put hot water in the pan and bring it to a boil. Let the pan soak for several minutes, then wipe it out with a paper towel. If something sticks, scrape it with a spoon to dislodge it. Do not use a Brillo or other abrasive metal pads to scour the pan as they cut into the seasoned surface.
Next, reheat the pan and apply a fine coating of shortening, oil, or even a non stick spray, such as Pam. It should just wet the surface and shouldn’t run. Wipe off enough of the heated oil to leave the pan with a dull shine. As you use the piece and continue with this maintenance seasoning process, your pan will develop a nice black patina and a stick-free surface.