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Ensuring that a Cast Iron Skillet stay "Rust Free" is to keep it "Seasoned". Wash with little soap and hot running water. Then pat dry... then onto the stove top it goes for 2-3 minutes for complete drying. Have a paper towel with "some, not a lot" of shortening or vegetable oil on it, ready. Once the 2-3 minutes on the stove top is complete, Keep the stove on... rub your oiled paper towel, all over the warmed up pan, then take a dry paper towel, and wipe evenly - removing excess oil. Place on the stove top once more before storing away, for about another 2 minutes.
Store with the lid and place another dry paper towel inside the pan, while storing.
Do this, and your cast iron cookware will outlive you!
Posted on Apr 08, 2015
You should store it without the lid. If you leave the lid on then it is more likelt to rust. Some people even put a paper towel inside to protect against moisture. I leave a paper towel in all my pans.
Posted on Jan 16, 2013
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Posted on Jan 02, 2017
Tips for a great answer:
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1. Rinse your wok in warm soapy water
and remove any food from the inside surface.
2. If you need to clean the wok more
thoroughly you can do it in hot water but don't use any soap or chemicals.
3. Dry the wok with a towel
4. A properly seasoned wok won't give
off any black smudges. If yours does, it may still be dirty or just need to be
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