hot, chances are all you’ll need is a tiny bit of soap and a
sponge.
- Avoid tough abrasives. These include metal scouring
pads and cleaners like Comet or Bar Keepers Friend. The
scrubby side of a sponge should be plenty for most tasks.
I’m particularly wary about this at dinner parties, when a
well-intentioned guest may decide to chip in after the meal
and get a little too generous with the elbow grease,
scrubbing out some of my seasoning.
- Dry the pan thoroughly and oil it before storing. After
rinsing the pan, set it on a burner and heat it until it dries
and just starts to smoke, then rub the entire inside surface
with a paper towel dipped lightly in oil. Take it off the
heat and let it cool to room temperature. The oil will form
a protective barrier, preventing it from coming into contact
with moisture until its next use.
