Cleaning cast iron cookware isn’t too difficult; it’s definitely not as difficult as cleaning your oven. After use, wipe with paper towels, wash quickly without soaking, in hot suds, rinse; dry thoroughly at once, and wipe with a thin coating of fat or oil.

Stubborn cooked on or burned on food is best removed by soaking in hot water. Use a plastic scouring pad if necessary. Soak in a solution of 3 tablespoons of washing soda or baking soda per 1 quart of water to remove burned on food or grease. Do not scour off the seasoned finish built up on cast iron over long use. This necessitates re-seasoning of the pan.

Rust may be scoured with fine steel wool or scouring powder but re-seasoning of the utensil will be necessary.