Allow your pan to cool before washing - cast iron cookware can crack or break due to thermal shock.
These will need additional oiling after cleaning.
Cleaning cast iron
Cast iron needs to be thoroughly washed so that the next dish doesn’t taste like the last one. Avoid harsh detergents, but use soap as needed to get the surface clean. The oil embedded in the metal will remain. Once cleaned and dried, rub a small amount of high-temperature oil into the metal to prevent rusting. A well-preserved piece of cast iron will appear shiny, but not oily.
- heat an empty pan or allow a pan to boil dry as this may permanently damage enamel and other surfaces;
- use a scouring pad, stiff brush or detergent, as you want the pan to remain seasoned
- cut foods directly on any enamel or nonstick surface;
- allow seasoned cast iron to soak in water for long periods of time as this will break down and/or remove the seasoning layer;
- never leave foods, especially acidic foods, in cast iron cookware for very long.
- never store away pots when they are still damp. Store pots in a dry cupboard or airy space away from steam.