How to clean and season your cast iron skillet like a pro.

This is the key method:

1. Cover the bottom of the pan with a generous layer of coarse salt .
2. Cut a potato in half .
3. Use potatoes as a natural exfoliant:
   • Rub vigorously on the salt.
   • It performs circular or frictional movements.
   • The combination of the salt’s texture and the potato’s moisture helps to loosen crusts, old grease, stuck-on dirt, and burnt residue .

This step is very effective because it does not scratch the iron and allows for deep cleaning without harsh products.

Step 2: Wash and dry properly

Once you have removed all the dirt:

1. Rinse the pan well under running water.
2. Wash it with a sponge and a little detergent .
3. Make sure to remove any remaining salt or potato.
4. Dry it immediately with an absorbent cloth or napkin.
5. To completely remove moisture, place the pan in the hot oven for a few minutes , or heat it briefly on the stove.

This complete drying is essential to prevent rust from forming.

Step 3: Apply oil and cure the surface

With the pan now hot and completely dry:

1. Add a few drops of vegetable or canola oil .
2. Using kitchen paper, spread a very thin layer over the entire surface, including the edges.
3. Use another sheet of paper to remove excess oil.
4. If you want a deeper cure, you can put the pan back in the oven for 30 to 60 minutes to seal the protective layer.

This process creates the patina, a natural film that acts as a non-stick agent and protects the iron.

Additional tips to keep your pan looking like new

• Avoid leaving it soaking: cast iron absorbs moisture and can rust.
• After each use, clean, dry and apply a micro-layer of oil.
• If you notice rust stains, rub them with salt or a metal sponge and re-season it.
• Do not use large amounts of oil during curing: very thick layers leave the surface sticky.
• The more you use it, the better it will work: the patina strengthens over time.