My Cast Iron: a follow-up to a previous post

A while ago, I acquired a trio of new, un-seasoned cast iron skillets. I used them as an opportunity to share with you the process to properly season and care for your cast iron tools. If you haven’t read that post, you can find it here.
As you can see now, the skillets have developed that smooth and dark patina that cast iron is uniquely known for. The large skillet is much darker than the smaller ones, since it is used more often. They perform wonderfully: heat distribution is even and long-lasting, and food easily slides right out. All that’s left for me to do now is to cook something!

Just remember these key tips to maintaining your cast iron cookware:
1. Allow it to cool before washing. Never put hot cast iron into cold water, it will crack!
2. Use hot water and a scrub brush (or sponge) to clean. DO NOT use soap! It will strip away your carefully built layers of seasoning.
3. Thoroughly dry cast iron after washing over a low flame to remove all water to prevent rust. Then, rub in a small amount of oil.

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