Before storing (preferably with the lid off, to prevent dust and moisture from settling on the cookware), you may want to coat the cast-iron skillet again with a layer of oil or shortening. Here are the five easy steps: Run the cast iron under hot water, preferably while the skillet is still warm. Use an abrasive sponge or brush to scrub off food debris and any excess oil. Rinse said food debris and/or excess oil with warm water. Wipe the skillet clean with some paper towel or a clean dish towel. Put about one cup of salt into the wok and heat for a few minutes. Spread across the rusted areas with a spatula for some minutes. Allow the wok to cool down, and then continue scrubbing with a small piece of clothing. When you are satisfied with the scrubbing, put the wok back on the heat. Preheat the oven to 450 degrees Fahrenheit. Line a sheet pan with aluminum foil. Use a paper towel to coat the entire wok with lard, shortening or oil, including the outside of the pan. Place the lined sheet pan on the bottom rack of your oven. Place the oiled wok on the top rack. Pour 1 cup kosher salt into a still-warm cast iron skillet. Use a paper towel or folded kitchen towel to scrub the pan with the salt until the pan appears clean. (The salt will be nearly black.) Rinse out the pan, and dry it. Heat the pan over a stove eye on medium-low heat to remove excess water. Turn the eye off. Step 3: Rinse and Heat. Rinse the remaining salt off of the griddle and give it a quick wash with warm water. Once you wash it down and all of the salt is gone, do not let it sit in the sink. Instead, take it right back to the gas stovetop. You'll want to get the water off of the cast iron as quickly as possible. v7TfPwY. After wetting your pan, thoroughly scrub your pan inside and out with your scrubbers until all rust and other cooking residue is removed. If needed, it’s okay to use dish soap during this process because you will be re-seasoning your pan next. After your cast iron is thoroughly cleaned, preheat your oven to 325° F. Pre-heat conventional oven to 250 degrees. 2. Wash the pan with a soft cloth in hot soapy water, DO NOT leave the pan to soak. 3. Gently scrub the inside of the pan with a dishcloth or sponge. For stubborn particles, non-abrasive cleaners or baking soda and water paste along with a synthetic scourer. 4. Of course, if you rarely use your cast-iron skillet, oiling it only two to three times a year will work. 3. Bake. Preheat the oven to 350˚F. Place the pan upside down on the middle oven rack—This prevents the oil from pooling inside the pan. Put a sheet of aluminum foil on the lower shelf to catch any drips. Protect surrounding surfaces with plastic or old newspaper and coat the cast iron with the oven cleaner. Be sure to work in a well-ventilated space. Cover with plastic wrap or place in a plastic bag for 24 hours or longer depending on condition. Rinse well with hot water. Repeat if needed. Everytime I use my pan I do a real quick season just to maintain the surface. Get the pan hot. Pour in a dollop of Flax Oil. Rub it around. Wait till the pan smokes. Take it off the heat. Wipe the pan one more time. Walk away and let it cool. Ask Question. Learn how to preseason and maintain your cast iron cookware!Shop now:PCI650-25

how to clean cast iron pan before first use