A cast iron skillet is practically immortal in the kitchen—unless you treat it excessively. Cast iron is a porous material that develops a natural non-stick layer (called patina). If this layer is damaged, the skillet will begin to rust, and food will stick.

Here are the most common mistakes and detailed instructions on how to keep your skillet in good condition for generations:

❌ The most common mistakes that ruin cast iron:

Dishwasher: This is a sure way to kill it. Harsh detergent tablets and a long wash cycle completely remove the protective layer, and the skillet comes out rusty and gray.

Prolonged soaking: If you leave a cast iron skillet in water in the sink overnight, you’ll find a rust stain the next morning. Iron and water don’t mix well for extended periods.

Damp storage: Even a single drop of water in a stored pan can lead to pitting corrosion.

✅ Proper washing procedure (step by step)
Timing of the pan: Wash the pan while it is still warm, but not hot (a temperature shock can cause cracks).

Gentle cleaning: For normal food residue, use hot water and a dish brush or scraper.

The dish soap myth: A drop of mild dish soap now and then won’t harm your pan, but avoid it unless absolutely necessary.

The salt trick: For burnt-on food residue in your pan, add coarse salt with a little oil and scrub the area with a kitchen towel. The salt acts like an abrasive – it removes dirt without damaging the surface.

Perfect drying: This is the most important step. Wipe the pan with a cloth and then place it on the stovetop for 30 seconds to evaporate even the invisible moisture from the pores.

💡 Finale: “Oil Massage”

After each wash and dry, add a few drops of vegetable oil to a warm pan and spread it over the entire surface (including the back and handle) using a kitchen towel. Then, wipe off any excess oil with a clean part of the towel to prevent the surface from becoming sticky.

What to do? Why?

Oiling protects against humidity.

Store in a dry place to prevent rust.

Use metal utensils: These are suitable for cast iron—unlike Teflon, they won’t scratch the surface, but will actually smooth it.

Emergency tip: If your pan already has rust, don’t despair! Simply scrub off the rust with a wire brush, oil the pan, and bake it upside down in the oven at 250°C (480°F) for one hour. It will be like new.

Want to know how to properly season a new pan so that even eggs don’t stick? Here’s how to properly clean cast iron pans 👇