Cooking With A Cast Iron Pan

Question: Do you own a cast iron pan? And if yes, how often do you use it?

I have been thinking about cast iron pans since last week when Lindsey used one in this recipe post. I realized as I read her note about the pan, that the only cast iron cookware we own are Dutch Ovens — the kind used for outdoor cooking or camping. And we almost never use them. In fact, I don’t think we’ve used them since we moved to Oakland, though I know they are sitting in the shed on a shelf waiting for some attention.

A quick search on cast iron pans led me to the video above, and now I’m dying to get my hands on one. I love the idea that they can go seamlessly from stovetop to oven. And I think I love even more that in the video, the voiceover mentions they get better with age. That is so appealing to me!

Also, I had no idea, but they are a total bargain! This Lodge version is only $15 and has over 10,000 positive reviews. That is nuts!! I haven’t ever seen such a low price for cookware. Especially cookware that apparently lasts for ages.

Am I just dreaming here, or are cast iron pans as good as they sound? If you use one regularly, I’d love to hear what you like to cook with it. And do you have a preferred size? Because I totally want to buy one (or maybe this set of three).

P.S. — More favorite kitchen tools. Also, have any of you given new life to an old Dutch Oven? Because I’m pretty sure ours have a mottled coating of rust that has settled in. Do you think they’re salvageable still? 

103 thoughts on “Cooking With A Cast Iron Pan”

  1. Yes they really are as good as they seem! I would only buy lodge though, I have had bad experiences with other brands. We make deep dish pizza, baked mac and cheese, lasagna, skillet chocolate chip cookie, cornbread, and tons of combinations of roasted chicken and vegetables in ours! I am always recommending cast iron skillets to friends, they truly are the most versatile piece of cookware.

    1. Good to know that Lodge is a reliable brand, because the price is also excellent! I’m super curious about the skillet chocolate chip cookie. Does it turn out like a bar or brownie?

  2. I love our cast iron pan! It’s also great because it adds iron to your diet whenever you cook with it; this is fantastic for people like me who constantly teeter on the edge of anemia.

  3. I donated all of our stainless steel pans and switched to cast iron. They are so easy to clean, can go from stovetop to oven to table, are nonstick, and last forever. I would highly recommend Lodge’s dutch oven, skillets in 12″ and 10″, and a covered saute pan (the cover doubles as another skillet!).

  4. We cook with cast iron, Lodge brand, and love it, too. I will say, there was a learning curve, for me, in handling them. They are heavy, and I still tried to handle them one handed, or one handed and rotating my wrist to move oil around or clean them, and it was really hurting my wrists. I’m still not sure we are cleaning them properly. We wash ours with a gentle dish soap, wipe dry and then dry with a burner on the stove. I think there are some people who don’t wash them.

    We even use Lodge’s enameled dutch ovens, in two sizes. A lot cheaper than some of the fancy ones out there.

  5. The real issue with cast iron is cleaning it. I’d never consider myself an expert but I’ve made cleaning my double burner griddle easy by sprinkling it with salt and wiping it under hot water. I wouldn’t buy cast iron until I had a solid plan for easy clean up. I think this method could work with your rust.
    Regularly using salt may affect whether it becomes truly seasoned, I don’t know, so if nothing is stuck on, I just wipe it down. Lazy chef right here!

  6. We cook on ours every day. I re-season it regularly because it helps to keep it non-stick. The big downside for me is the weight. It’s hard to lift and pour using one hand.

    1. So much to learn! I need to re-watch the video. In my head, season just happens once if you’re using the pan regularly, but clearly I’m just making that up. Re-seasoning the pan to keep it non-stick makes sense.

      1. Honestly, you don’t need to re-season it unless you accidentally end up using soap to clean the inside.

        You season once via the “hours in the oven” method. After cooking, you rinse with water and wipe dry. (If for some reason you end up with stuff stuck to the pan – which isn’t usual if it’s well-seasoned – use paper towels to scrub or one of the thingies other commenters recommend). Place over very low heat to dry completely. (I’m lazy – I just wipe it dry.) Pour a teeny amount of oil (not butter, olive or coconut, apparently – we use canola) onto a paper towel and wipe the inside of the pan with it. That’s it.

        It sounds onerous but it isn’t. And, even if it was, the superior non-stick and cooking qualities of cast-iron would make it well worth the effort!

  7. It is the only pan I use. I don’t use stainless steel and I don’t use nonstick things like Teflon. I do not use cast iron pots (though I do love the Le Creusets enamel ones) but if I had to choose only ONE cooking vessel to be in my kitchen it would be my nonstick.

      1. Ha, I wrote the comment too fast! I meant of course to say that if I could only cook with ONE vessel in my kitchen it would be cast iron skillet.

  8. I used Sheryl Canter’s method of reconditioning on some 100-year old pieces that were passed down to me and they turned out amazing. Rather than use the oven, I did it outside in the gas grill (also because no one uses their oven in the summer in Phoenix). The comments on her post are super informative as well.

    http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

    http://www.thekitchn.com/i-seasoned-my-cast-iron-pan-with-flaxseed-oil-and-heres-what-happened-224612

  9. I love cast iron. I have regular and enameled. I love lodge brand. Even my crepe pan is lodge cast iron! I always start my chicken in the stovetop and then move
    It to the oven in the same pan and it comes out so juicy! I have two inherited from my husbands grandma, they are so old and needed some cleaning. To clean old rusty ones, pour salt in the pan. Cut a potato in half and scrub the salt with the cut end of the potato. Wipe with paper towel and repeat until the rust is removed. This will also remove any previous seasoning, so you’ll need to reseason (probably a few times!). Rub your pan with an oil and a paper towel, coating it well, but not too thick. You could use avocado, coconut, butter, crisco… then heat in the oven at 425° for an hour. And never EVER EVER use soap to clean a cast iron pan. It will remove the seasoning. Instead use hot water and a dish rag- for extremely well seasoned pans, you can just wipe out. If something sticks, put water in the pan and boil on the stove until it loosens. Things only stick when you need more seasoning. Cook with more oil/butter than you usually would with new pans.

  10. I love mine! I think they hold their heat a lot better than stainless steel so it’s super easy to cook up a steak or a piece of fish without needing to turn on the grill. I like that it gives proteins a bit of a grilled flavour. I use it so much, it permanently lives on my stove, I don’t bother putting it in a cupboard after I clean it! We use a chainmail scrubber (like this one: https://www.amazon.com/Scrubber-Stainless-Cookware-Scouring-Seasoning/dp/B0164AD2L8/ref=sr_1_10?ie=UTF8&qid=1486584315&sr=8-10&keywords=cast+iron+pan+cleaner) to clean it and lay the scrubber in it (looks pretty) between uses!

  11. Also I second the skillet cookie! We call them pizzokies. Press cookie dough into the bottom of a cast iron pan (big for families, or they actually make cast iron pizookie pans that are perfect for 1-2) and bake until cookie is cooked alllmost though. You want it Soft and gooey but not as cooked as you would for a regular cookie. Top with ice cream and eat with a spoon. Yum!!

  12. My Lodge cast iron pan is my every day pan – pan fry, one pot chicken pot pie, saute – everything. I had it for about a year and then got the glass lid. You can live without it, but it makes it truly useful for everything with the lid. I wanted to move away from non-stick (chemicals, flaking – yuk). I don’t re-season often, only after my husband accidentally made a highly acidic meal and stripped all the seasoning off all our cast iron and natural steel pans. I have made a sauce with tomatoes in it, but would use another pan for a tomato sauce. I use a metal spatula to scrape off any bits and rinse out with a swipe of the sponge. Never allow to soak and dry it off. It’s low maintenance and so worth it! I have a small 8″ cast iron pan (great for grilled cheese and one fried egg) and a 10″ natural steel, but the 12″ is the workhorse of our kitchen.

  13. Would absolutely, hands-down, recommend one. I LOVE my no-brand one that I thrifted at a yard sale. I seasoned it (use only a very small amount of oil!) for hours in the oven (YouTube has plenty of how-to videos) and it works way better than any non-stick I’ve used. Plus the heat retention is second to none. I don’t have any hot spots on the pan. Steaks char beautifully, I use it to stir-fry and it creates as much “wok hei” as a wok would, it’s just fantastic. The KEY is not to use detergent to clean it. Ever. Even a rinsed-out dishwashing brush removes enough of the seasoning to make it noticeably “sticky” for the next several uses! I know J. Kenji Lopez-Alt disagrees but please trust me on this one piece of advice!

  14. After fighting with our frying pans for what seemed like EVER, I threw them out and bought cast iron. Our grocery store had a no-name brand for $10. I LOVE, LOVE, LOVE it. Nothing ever sticks and clean up is a breeze and takes less than a minute.

    The one draw back for me is that it’s a bit tricky to store in my space. It’s super heavy and it’s not something I’d want to stack with/on my non-stick high quality pots for fear of scratching. So depending on your storage situation this could be an issue.

    I have a six burner stove so my cast iron pan is now a permeant decoration on the left hand back burner :)

    1. p.s – mine is used daily and after every clean up (a good hot water rinse under the faucet and wipe down with a ‘vegetable’ brush or cloth) I just spritz a little bit of oil on the cooking surface (not the exterior) and then rub it in with a paper napkin/towel. I’m not worried about it going rancid because guaranteed it will be used in the next 15 hours max. Prior to using, I heat up the pan and again add a tiny bit of oil if necessary depending on what I’m cooking.

  15. I love cast iron. I actually have two: a small one and a large, extra-deep one that came from my great-grandmother. They are in perfect shape and you’d never guess that they must be eighty years old or so. Cleaning is sort of a pain, but worth it.

  16. Ashley Robinson

    I LOVE my cast iron pans and just have to add a comment because apparently I’m going against the grain: I wash my cast iron pans with soap! Not every time, but when eggs and other such food items get stuck I definitely use soap and a scrubbie to clean them. It doesn’t seem to ruin anything. Sometimes I’ll add oil back to the pan afterwards, but not always. My parents and grandparents do this too and I inherited my grandma’s cast iron pan recently and after years of soap it’s still in incredible shape. So don’t be afraid to use soap!

    1. Agreed! I use soap on mine too if the mess is just too much–like when making burgers. But a fresh coating of oil afterwards always does the trick.

    2. Agreed. You can totally use a little soap when things are stuck. I have 3 different sized pans that I’ve used regularly for 20 years and never had a problem with them.

  17. I have a lodge skillet but rarely use it. Too heavy and I want to just wash it and not have to worry about the seasoning.

    1. That’s my one hesitation. Will I really use it? Or is it too hard to get used too? But the comments are encouraging. Sounds like many people don’t really give their cast-iron super special care once it’s seasoned. Who knows. For $15, I’m thinking I’ll give it a go.

  18. I love cast iron pans! I have a 6″ pan that I use at least 3-4 times a week for breakfast omelets & fried eggs and an 8″ that I use for cornbread, burgers, gravy, bacon, larger omelets & scrambled eggs–you name it. I literally never put them away. They’re always nested one inside the other on my stove top. I inherited the 8″ from my mother. The smaller pan that I use most frequently for omelets just gets wiped out after using unless I cooked something messy. I’m dubious of the coating on commercial nonstick pans–when they flake off, as they all do, where does it go? Yuck!

  19. I’m inspired to get my cast iron pan out again. I never got past the learning curve with it – eggs always stuck to it and it was so frustrating!

    1. If your pan has been properly seasoned and you preheat it a bit and then spray a little olive oil in it, eggs should cook fine and not stick.

    2. It really does sounds like there’s a learning curve to getting it seasoned and functioning as a non-stick surface. Hmmm. I wonder if I have the patience to get past that curve. : )

      1. This is why I use the salt. It’s a nice abrasive. I just wipe down my griddle with it and rinse with hot water. No learning curve. I couldn’t do it if it required more work than that.

      2. I wouldn’t worry about the learning curve. All my Lodge cast iron skillets have come with instructions on how to season them–a few simple steps. Then I slap them on the stove, let them hear for a minute, spray in some olive oil and go. Wash with soap, towel dry, add a little more oil and rub it around, store. You can do it! :)

        I noticed you asked someone below if they prefer enameled or regular. I use regular for the simpler pan frying jobs, especially if I want to be able to scrape at the pan while things are cooking (as in scrambled eggs, for example). You can use metal tools in a regular cast iron pan, and scrub it hard if need be when you’re washing it. But an enameled one has to have rubber or wood tools used in it as anything sharp can damage your enamel, and the Le Creuset saleswoman told me to wash my enameled pot with a soapy dishrag and never any kind of scrubber. I use that pot for soups, stews, roasts, etc–all the more-ingredients dishes. Plus it is way bigger than my regular cast iron.

        Also, regarding weight–I learned to cook with my mom’s cast iron pots and pans as a kid, and it was never a problem. They’re
        not THAT heavy. My kids probably couldn’t lift them full of food right now, but I’m sure teens could handle it.

        1. P.s. I also believe regular cast iron can handle a higher heat than enameled. With enameled you are supposed to cook at low to medium heat.

  20. We love our cast iron and use it exclusively, the only downside is how heavy it is like everyone else is saying. We have Griswolds but I think they aren’t a brand anymore?

      1. I learned to cook in my parents cast iron skillet with deep sides. The heaviness was no problem that I recall. Just used two hands withh two pot holders on them if I had to carry it anywhere.

      2. We have two cast iron skillets of different sizes, which we use almost exclusively, and I have two kids ages 8 and 10 who like to help in the kitchen. The skillets are heavy, but we just leave them on the stove, even when we’re not cooking. I think they’re nice to look at. If we have to pick one up while cooking, I help with that part. The 10 year old can manage the smaller one by himself with two hands and potholders.

  21. I love love love cast iron. I bought a set of Lodge ones from Costco a couple of years ago and have never looked back. They are fabulous. I now own 3 fry pans, one tiny butter melter, a wok, and 2 pizza “stones.” The pizza ones make the VERY best pizza on the grill ever. I have a great dough recipe and it is a huge hit with my family, friends and even the picky friends of my kids. I use my cast iron pans everyday. My stainless ones are very jealous, sitting in the back of the cupboard gathering dust…

  22. I have two cast iron skillets: one 9 inch and one 12 inch. We use them daily. They are great for just about anything from frying eggs to quiche to toasting bread. Upside down cake comes out beautifully from a cast iron pan, though it is heavy. Neither of my pans is a Lodge, though my Dutch oven is. My 12-inch came from my MIL, who received it as a donation when she came to this country from Vietnam in 1975, and my 9-inch was bought new right out of high school. I do use soap on mine with no issues, but I dry them on the stovetop and wipe them with whatever oil is closest – I mostly use olive oil.

    1. It’s fun to read the different opinions and techniques for cleaning cast-iron. I like how somehow put it in a comment below — that you just have to find your groove and what works for you.

      Thanks for the link to the restoring-rusty-cast-iron article. Can’t wait to check it out!

  23. Merryanne Calilhanna

    It’s my go-to pan. I’ve had mine since my first solo apartment back in the 1980s. I suppose I knicked it from my parents or bought from a thrift store. Now that i cook every night for my family, I’d say I use it at least 6 times a week.

    I’m also an All Clad enthusiast. I love good quality. Cheap is dear….except when it comes to cast iron.

  24. I use cast iron whenever possible. I got rid of all my nonstick pans after learning about the health risks they can present. I use cast iron for cooking fried and scrambled eggs, heating up breakfast sausages and hot dogs, frying potatoes, cooking meat dishes, pork chops, etc. I have three sizes of skillets and a big Le Creuset enameled cast iron Dutch oven, which I use for everything I possibly can (some huge batches of soup are too big for it and have to go in my giant stainless steel pots, which always makes me a little sad bc in my opinion, cast iron just makes everything more flavorful). I do clean my cast iron with soap, but I dry them immediately and lightly re-oil them and they are fine. Re-seasoning might need to happen every few years if that.

    One note in case you are ever feeding people with food allergies: I have read that cast iron retains some of what is cooked in it and therefore if you have previously used it to cook a food that someone is allergic to, the remnants could get into what you then cook for them. At our house I have one specific cast iron skillet that is only for eggs, for example, so I never accidentally cook something for my egg-allergic son in it. And one person I know re-seasons her pans to make them safe to use before relatives with celiac come to visit.

  25. Pretty much the only pots/pans I use. I love them!! They are heavy, but that’s really the only ‘downside’, although, I consider the weight a good thing – it makes it seem indestructible. There are so many posts about what to do and what not to do with them (some say no soap, some say it’s ok, etc.). Just have to find your groove and what works for you. I used to never even use water, only a paper towel to wash them with. Now I wash them just like I do regular pots and pans, and then quickly dry them and add a small amount of oil before storing. Mine still have that great non-stick coating/seasoning on them even after washing them each night. Can’t recommend them enough!! They do take a little while to get that great seasoning on them, so don’t give up on them at first.

    1. I like hearing that now your pans are seasoned you mostly wash them like your other pans. It makes them seem less intimidating. And I appreciate your encouragement to be patient at first.

  26. We use our small cast iron pan every day–for frying eggs, making quesadillas, and occasionally for skillet chocolate chip cookies. I have a friend who admits she has one only for skillet cookies–ha!

    1. Okay Friends. How am I the last person to hear about skillet cookies? I think I need to ask Lindsey if she has any skillet cookie recipes we need to share here on the blog. : )

  27. I don’t usually comment on blog posts but you HAVE to get one! I absolutely love my cast iron pans, all Lodge! My two fry pans never actually leave my stove top bc I use them everyday.

  28. I love using my cast iron. Lodge is a good brand, but the very best pans are”Griswold”. The company is out of business so you have to search thrift stores for them. They are lighter and more finely polished than Lodge. They are amazing, fabulous pans. They are marked on the bottom with the name Griswold and a cross sometimes. Pretty easy to find if you keep a look out.

  29. I also love mine but I do think they have a learning curve. I still can’t cook scrambled eggs in them. I grew up using them and got my first set after 10 years of marriage. I’m pretty sure I cooked eggs in my parents pan as a kid so maybe I just need to reseason my pans.

    As to weight, it’s mostly hard to pour with. I think my 7 year old could carry and move it for cooking on the stovetop. (And the weight keeps it from shifting when stirring) Moving to a table with hot items, maybe not. Biggest concern for weight is on glass top stoves that can crack if not placed gently.

  30. even better than a new pan is to go to a thrift store and find an old one. clean it up, re-season it and cook away! They are better the older they get!

    1. I love the idea of scouting for old cast-iron at tag sales or thrift shops! I’ll be heading to the big White Elephant sale here in Oakland soon — maybe I’ll spot some.

  31. Love it! I suggest grabbing some extras to season at the same time as yours and gifting to your children when they get their first kitchens. You can’t beat a really well seasoned pan.

  32. I have a Lodge cast iron skillet and a Lodge enameled cast iron 3 qt covered casserole (in dreamy Caribbean blue!). LOVE them both. Like some have said, the skillet is finicky to take care of…not overly so, but it’s definitely something to be aware of. My enameled cast iron casserole is FANTASTIC, though! Way easier to clean, nothing ever sticks, and the shallow sides are great for anything that’s saucy….plus the lid is heavy and great too.

    I still think everyone should get a cast iron skillet, but I also think enameled cast iron is WELL worth the bit of extra money, and is also ideal for those who are nervous about taking care of regular cast iron.

  33. Catherine B. Gordon

    I adore them! They’re our primary pans. I have a round griddle, a small skillet, and a large skillet that pretty much just live on the stove because we use them so much.

    One thing I’d say is… people buy them and then are surprised when they aren’t nonstick even after seasoning. You have to get them much hotter than you expect in order for the nonstick quality to kick in. I let them sit for 10 minutes on high before adding oil or food. Eggs slide around like ice skaters, even scrambles. (This is a good description http://www.thekitchn.com/cooking-eggs-in-cast-iron-my-moms-4-step-foolproof-process-239413)

    You can totally wash them. You can even scrub them or soak for a few hours. I do. My husband freaks every time and it brings me great joy to prove him wrong. :) I wouldn’t do it with a newly seasoned pan, but if it passes the egg fry test, it’s ready for soaking, wet foods, acidic foods, baking…

    Also, if you’re worried about the weight, I saw a hipster resurrection of old methods for a light, super smooth cast iron just like my great grandmother’s (http://www.fieldcompany.com/) or there’s always carbon steel.

    1. So much good stuff in this comment! Glad to know about field company, and the cast-iron-egg tutorial. I’m also taking notes about using high heat to activate the non-stick aspect.

  34. Regarding weight, I am in a rental with the cheapest flimsiest electric coil range on the planet. I’ve been considering buying a cast iron pan for the longest time but I’m so worried a heavy pan might damage those coil burners? Could that happen?

    1. I have a not-impressive coil range too. Very average. (I’m hoping to upgrade to a good gas range when we tackle the kitchen.) And I don’t have cast-iron in the kitchen, but we do have some hefty pots and pans and they seem to do fine.

      Hopefully someone else will chime in with better info.

  35. I got really into reading about cast iron cookware a few years ago when I got my first pan. If I recall, the vintage brands (Griswold, Wagner) machined down the surface, which leads to a nice non-stick surface once seasoned. I can vouch for the perfect egg-cooking surface of my Griswold (found at that crazy French cookery resale shop on Divis in SF).

    I also use a metal spatula to maintain the smooth surface. Its explained a bit if you scroll down here: https://richsoil.com/cast-iron.jsp

    Overall, its been an awesome pan and really not much work. I wash with a little mild dish soap, heat it on the stove for a minute to make sure its really dry, then rub a little oil on the cooking surface. Even with the little ones, I can still somehow manage to keep it in good shape!

  36. In the South, good cast iron is passed down through generations as precious and practical family heirlooms. My parents have their parents cast iron – I have laid claim to some of this and hope it is passed to me one day!
    I always knew these were great tools but what got me convinced was an heirloom skillet that we inherited when my mother in law passed away. I quickly realized the value of these and bought three lodge skillets in different sizes and donated my other non stick teflon cookware to Goodwill. Cast iron is all we use and we have never looked back! Almost anything can be cooked in this and it always tastes better and is so easy to clean. I highly recommend following Lodge’s instagram – many great ideas there. We use cast iron for everything but the most simple and favorite food of mine to cook is skillet toast: whole grain bread toasted in grass fed butter with a light sprinkling of sea salt.
    I also rotate using olive oil and bacon grease to season the skillet and the flavor from that is amazing.

  37. I, too love cast iron. The only con for me is the weight of my larger pans. I hand wash. I store them with a paper plate or cotton dishcloth inside each pan to absorb moisture (humidity in TN) & avoid rusting.

      1. I started putting the paper plates between the pans when I was living in Upstate NY, on recommendation from my grandmother. 2 of the pans were my mothers (they got to heavy for her to use). And 1 was my grandmother’s. I also have a newer Dutch oven and large skillet by Lodge (both enamel lined). My other pans are hard-anodized. (I now also put a paper plate between those skillets as well to avoid scratches, really.) Cooks Illustrated rated both Lodge and Tramontina brands very highly and significantly cheaper than Le Creuset. My enamel dutch oven has chipped rather quickly on the top edges, but otherwise I’m happy with it. (No affiliations with any companies listed.)

  38. I love to see that so many people are using cast iron! Like others, I abandoned all of our non-stick pans several years ago due to health concerns. I have 2 vintage cast iron pans that I use almost daily – a Griswold 10″ and a Wagner 6″. The larger one gets more use & was completely covered with rust when I picked it up at the back of a junk shop for $5. With elbow grease & steel wool it cleaned up beautifully! I seasoned them both when I first got them and I am in the camp of using soap on them (and a scrub brush) after nearly every use, then heating dry on the stovetop, then oiling. I usually store them in the oven (or just leave on the stovetop).

    In addition to producing excelling sear for meats and beautifully crispy skin-on chicken, I love the crust produced when baking in it – scones, biscuits, cookies, brownies.

    So many uses…you won’t regret adding one to your kitchen!

  39. I have always wanted to get a cast iron pan – so many good recipes call for one! But then last year I got a new glass top stove and the user manual specifically states not to use cast iron pans on it :( Can anyone testify to using them on a glass top stove? I’d love to get one if I thought it wouldn’t break my new stove!

  40. Funny- a couple pages into the Lodge offerings on Amazon is ‘Cast Iron Cooking for Dummies.’ *raises hand*

  41. Yes, I have two le cruesets that I use constantly. They are the only pans I use but I find them hard to maintain. The color part. I’m too lazy to look up how to clean the discoloring off. I have the blue set and I love them.

  42. I used this guide from Serious Eats when I was first learning how to maintain my cast iron cookware: http://www.seriouseats.com/2010/06/how-to-buy-season-clean-maintain-cast-iron-pans.html

    I have a 10 inch and a 12 inch Lodge skillets, plus an enameled and non-enameled dutch oven. I use the skillets most, so much I bought a cast iron lid for the 12 inch one!

    To season them, I put them upside down in the oven after rubbing them with oil. To clean them, I wipe and scrub out the gunk (sometimes with soap), then dry them on low heat with a rub of canola oil.

    Cooking fatty foods (bacon, sausage, hamburger), in them helps season them even faster.

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