Instructions

1. Rinse the pan in warm water and remove any leftover food with a soft sponge or nylon-bristled brush. Do not use an abrasive scouring pad, cleanser or dish soap on the pan. This will begin to wear down the seasoning and reduce the efficiency of the cookware.

2. Soak a hard-to-clean pan in hot water. If food has been baked on, or can't be removed with a simple swipe of the sponge, soak the pan first. Some people will put the pan on the stove, fill it with water and boil for a few minutes to remove baked on food. Be careful when pouring out the hot water.

3. Dry the pan thoroughly. This will prevent rust from appearing on the pan. Use a paper towel to remove all the water from inside and outside the pan.

4. Oil the surface with a little olive or vegetable oil before storing. This keeps the pan seasoned and ready for the next use. Pour a teaspoon or so of oil on a paper towel and swipe the surface and sides of the pan, evenly coating the interior. You don't need to use a lot of oil, just enough to give the pan a slight sheen.