There’s a reason, or two, why cast iron skillets have the reputation they have in kitchens across the country. They hold heat, cook food without sticking, and, with the right care, can last a lifetime.

But to serve you well, a cast iron skillet must be seasoned and broken in. And once the skillet is broken in, you ought to build and maintain the seasoning. Without this, the skillet will get sticky and may start to rust.

To break in a brand new — or completely stripped and reseasoned — cast iron skillet, start by cooking fatty, non-acidic foods. Think bacon strips, sunny-side-up eggs in a big pat of butter, sausage, well-marbled steak.

When you combine fatty foods with generous amounts of fat (dairy fat like butter or animal fat like chicken or duck fat, lard, or tallow) or cooking oil, cast-iron magic happens: polymerization causes the oil molecules to bond to the surface of the pan, building the seasoning.

This is the process by which oil, heated past its smoke point, reacts chemically with the iron to form a protective layer. The layer that results not only wards off rust but also gives the skillet a smooth, dark finish that releases foods with almost the same ease as a non-stick pan.

Foods to Avoid Cooking in Cast Iron

Once a cast iron skillet is well-seasoned, it requires little attention and can cook almost any food. To get there, you need a good two-three weeks of cooking while avoiding some recipes and ingredients. Try not to cook acidic foods in a cast iron pan during this time.

Afterwards, you can cook acidic foods — citrus juice, tomatoes, vinegar, and wine — but only briefly and for a few minutes to prevent damage to the seasoning. Similarly, you can deglaze the pan with small amounts of wine or beer fine. Skip the acidic sauces that require extended simmering; cook them in an enameled cast iron or stainless steel saucepan instead.

Ways to Clean Your Skillet

When it comes to cast iron, cleaning vinegar, vinegar-based detergents, and dish soaps with strong degreasing agents are a no-no.

For day-to-day cleaning, some cooks use coarse salt and a paper towel to dislodge stubborn bits and pieces of food, gently scrubbing off the residue. The salt also helps soak up the excess grease.

A quick scrub down with mild dish soap is fine (not my words — Lodge’s!). That said, avoid soaking your cast-iron skillet or letting it stay filled with water for long periods, or it will rust. Always dry the skillet thoroughly and finish with a light coating of oil before storage to preserve the seasoning.

Reseasoning Your Skillet

Even if you’re the most careful cast iron skillet owner on earth, you’ll eventually have to reseason your skillet.

Preheat your oven to 450–500°F for 10–15 minutes. Choose a food-grade oil that you likely already have in your pantry; options include unrefined flaxseed oil, grapeseed oil, or vegetable (soybean) oil.

Start by washing the skillet with hot water and dish soap. Steel wool can help you get rid of flaky old seasoning. Dry the skillet thoroughly with a lint-free cloth or paper towel, then warm it over medium heat on the stovetop for about five minutes to evaporate any moisture.

Using a paper towel, apply a thin layer — as a rule of thumb, always thinner than you think you’ll need — of your chosen oil to every surface of the skillet, inside and out. Then place the skillet upside down in the oven and bake for one hour before allowing it to cool completely.

A well-seasoned pan will reveal a smooth, dark, and almost glossy finish. Gray spots simply signal that additional seasoning (or a few good rounds of cooking fatty foods) might be needed.

Thanks for reading — and good luck!