density of the material is what makes cast iron so good at
retaining a large amount of heat energy in a small amount
of volume. Innovations like helper handles help, but
smaller cooks will probably struggle with tasks like
flipping food or pouring a sauce from a cast-iron pan.- It requires special cleaning. Because the cooking
qualities of cast-iron cookware are dependent on how well
seasoned it is, care must be taken while cleaning to
prevent accidentally removing the layer of seasoning, or
you’re gonna have to start from scratch.
All that said, there’s really not much to it when it comes to
seasoning, maintaining, and storing your cast-iron
cookware.
HOW TO SEASON AND
MAINTAIN CAST-IRON
COOKWARE
Initial Seasoning
When you first get a cast-iron pan, it will have either a
bullet-gray dull finish (if it’s an unseasoned pan) or a slick-
looking black surface (a preseasoned pan). Unless you
bought a seventy-five-year-old pan at a garage sale, it will
also have a pebbly-looking surface, like this: