Cleaning Your Skillet
— Wash by hand: Clean the pan while still warm using warm water, a soft sponge, and a small drop of washing-up liquid.
— Scrub stubborn bits: Use coarse kosher salt and a damp sponge as a gentle abrasive for stuck-on food.
— Never soak or use a dishwasher: Extended water exposure causes rapid rusting, and dishwashers are too harsh.
Drying and Maintaining
— Dry completely: Towel-dry the skillet immediately, then place it on the hob over low heat for a minute or two to evaporate any remaining microscopic moisture.
— Apply a thin oil layer: Rub a tiny amount of neutral, high-smoke-point oil (such as grapeseed, canola, or sunflower oil) over the entire surface, then buff it off completely with a paper towel so it is not sticky or dripping.
— Store properly: Keep the pan in a dry location, placing a paper towel between stacked pans to protect the surface.
If rust develops, use our Lodge rust eraser or a steel wool scourer and rub off the rusted areas of the pan while it is cool. Wash with soapy warm water and rinse off. Re-season the pan as many times as needed depending on the severity of the rust.