[ff317]

I cook on cast iron multiple times a week. Have for years, using a very antique pan from a dead relative. My rules are fairly straightforward. I don't do any other maintenance or cleaning than this after-care routine:

* Let the pan cool (if I'm lazy or it's late, possibly this is overnight and then I do the rest in the morning).

* Scrape out any easy solid waste (burnt food bits, etc) with a wood spatula edge and throw the waste in the trash.

* Toss a healthy amount of salt into the pan and scrub the pan using the salt, with your hands/fingers. The salt is a great abrasive, like sand, but I don't want sand ground into my cookware, while salt is fine for food.

* Rinse out the dirty-salt-mess with plain water from the sink.

* Occasionally, if stuck-on things are particularly stubborn, repeat some of the above steps as necessary until the pan surface is smooth and clean.

* Wipe off most of the remaining wetness with a paper towel (the towel will probably look pretty dirty, that's ok).

* Throw the pan back on the cooktop, pour a few tbsp of cheap olive oil in the middle, and turn the burner on as high as it goes. Wait a few minutes for the oil to thin, spread, and smoke. Once it's smoking pretty well, shut off the fire and leave the pan to cool again.

* Later when it's cooled off again (possibly overnight or hours later, whatever), gently wipe off any excess liquid oil with a paper towel and store the pan back in the cabinet, ready for next use.