You and your cast iron skillet have been through a lot together.
You’ve mastered the one-pan lasagna. Knocked corn bread out of the park. And gave a whole new meaning to Sunday breakfast. But the daily upkeep of that thing is simply confounding. Between “seasoning” and scrubbing, you’re totally stumped. Unless you follow the below instructions, of course.
What you’ll need:
- Your dirty skillet,
- kosher salt,
- a sponge,
- a little bit of vegetable oil
- a paper towel.
What to do:
Step 1: First, rinse the still-hot pan in the sink.
Step 2: Then, sprinkle kosher salt into the pan and get scrubbing using the sponge.
Step 3: Rinse the salt off and dry the pan on the stove to ward off rust. Finally, finish off with a swipe of oil. Simple.