After cooking, let the pan cool slightly so it is safe to handle, but do not let food sit in it for hours. Use a paper towel or clean cloth to wipe out loose crumbs, grease, or food bits. If the pan only has a little oil or residue left behind (as pictured above), then this may be all it needs before drying and oiling. If bits of food are stuck, proceed to the next step.

You can use a small amount of mild dish soap if the pan needs it. A properly seasoned cast iron pan should not be ruined by a quick wash with a little soap. The key is not to soak it, scrub aggressively with harsh cleaners, or leave it wet afterward. Clean it, rinse it, and move right into drying. For stubborn spots, sprinkle a little coarse salt into the pan and scrub with a damp paper towel or cloth. The salt gives you gentle abrasion without being too harsh on the seasoning. Once the stuck-on food is gone, rinse the pan briefly with warm water.

This is the most important step. Dry the pan right away with a towel, then place it over low heat on the stove for a minute or two to make sure every bit of moisture is gone. Cast iron can rust if it is stored damp, so do not skip this part.

Once the pan is dry, rub a tiny amount of neutral oil over the surface. Then wipe away the excess with a clean paper towel. The pan should look lightly conditioned, not greasy. Too much oil can leave the surface sticky.