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Cast iron is like the horror movie villain of cookware: it's intimidating, hard to kill, and comes back stronger every time. But don't let that scare you away from using it. Cast iron pans are versatile, durable, and almost magical in their ability to create a crispy crust on anything you cook. All you need to do is follow some simple rules for seasoning, cleaning, and storing them. Trust me, once you get the hang of it, you'll never want to part with your cast iron companion. It's like having a loyal pet that also makes delicious food. What's not to love? If you want to cook with cast iron, you need to know the three types of pots and pans you can get. There's seasoned, non-seasoned and coated. Coated ones have a layer of enamel that makes them look pretty and easy to wash, but you have to be careful not to scratch it off with harsh scrubbers. Otherwise, you'll end up with a ruined pot that cost you an arm and a leg. Non-seasoned ones are the ones that look shiny and new, but they're not ready for cooking yet. You have to season them yourself, which means coating them with oil and baking them in the oven until they develop a nice patina. This can be tricky and smoky, but we'll show you how to do it soon. Don't try to cook in an unseasoned pan, unless you like your food sticking and tasting like metal. Seasoned ones are the ones that come already oiled from the factory. They have different kinds of oils, so check the label before you buy one, especially if you have allergies. I use Lodge brand because they use coconut oil, which is great for my skin and hair. Just kidding, I don't rub it on myself. Or do I? Anyway, no matter what kind of pan you get, it's always good to season it yourself once more when you get home. The pre-seasoned ones won't take as long or make as much smoke, but they'll still benefit from some extra love. Trust me, your cast iron will love you back with delicious food for years to come. Finally, to clean and maintain a cast iron skillet, you need to follow these steps: First, wash the skillet with hot water and a non-abrasive sponge or brush. You can also use coarse salt and water to scrub off any stuck-on food. Second, dry the skillet thoroughly with a towel or over low heat on the stove. Third, rub a thin layer of ghee oil on the inside and outside of the skillet while it is still warm. This will help to season the skillet and prevent rusting. Finally, store the skillet in a dry place and reseason it occasionally if needed. If you don't have ghee, beef tallow will work just as well, but ghee is great. That's it. Once you get these skills down, cooking becomes easy! ​

Cast Iron Use and Maintenance

Basic Care Instructions for Cast Iron Skillets

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