Cast-Iron Care

Cast-iron skillets – supreme hash-making utensils – are prized among cooks because they’re cheap (generally), oven-safe, and nearly indestructible. (Photograph by Jim Sherer, Styling by Catrine Kelty)

Cast-iron skillets -- supreme hash-making utensils -- are prized among cooks because they're cheap (generally), oven-safe, and nearly indestructible. With use they become seasoned, developing a shiny black patina that makes them stick-resistant. Some special care is required to maintain seasoning. First, do not use detergent when washing a seasoned pan or put it through the dishwasher. If you need to scrub off stuck gunk, use a brush with stiff bristles or some coarse salt and a damp sponge. Second, do not allow a wet pan to air-dry. Rather, place it on a lit burner to heat it up and evaporate the moisture. Then, while the pan is warm, rub a tiny amount of neutral cooking oil into the cooking surface. -- A.R.