I’d like to know the proper way to maintain cast iron cookware. I have a new pan that is beautiful, and a 35 year old pan that is gray, scratched, and cooks wonderfully. Any suggestions?
I love my cast iron pots. Once they are properly seasoned they will give you years of trouble free non-stick cooking (and a little extra iron in your diet). Check out this website. It is the most complete I’ve ever seen to learn every bit of minutiae you might want to re-season an old pan or season a new one that comes with a factory coating. It’s from the website What’s Cooking in America.