- Preheat your pan thoroughly on medium to medium high, THEN add oil. A little smoke coming off the pan is okay.
- Use adequate oil or fat to cook, but you don’t need a ton.
- Never add cold water to a hot pan, it could crack.
- To clean your pan, make sure you have hot water going at the sink. Clean your pans while still warm. Wipe out excess oil, then add a tiny bit of olive oil. Spray your pan with the high pressure setting and fill up. Let sit about 5 minutes. Clean with a stainless steel spatula.
- Always dry your pans thoroughly before putting away.
- After drying, heat the pan a little bit on the stove, add a little oil, and wipe out.
- Never leave excess oil on your pans, they will become sticky.
- Cook food longer in cast iron. Often it will look as if it’s boiling, but may need more time. Cast iron does not heat as quickly as say, stainless steel.
- Do not store food or leftovers in cast iron. You would be much better served by storing in glass, stoneware, Pyrex, etc.
- Use caution when making acidic dishes such as tomato sauce. You may want to season or oil your pan before cooking these items. Or, use enameled cast iron.
