Gently scrub with water and a small amount of dish soap. This is the only time we recommend using soap. Wipe dry, heat on stove to evaporate moisture, and coat the pan inside and out with a thin coat of the cooking oil of your choice
Be generous with cooking oil. As your seasoning develops, you can decrease the amount.
Try to stick to Low to Medium heat as you build up seasoning.
Preheat your pan for 5 minutes at medium temperature before cooking for even heat distribution. Cranking the heat to high immediately will just give you a hot spot in the middle of a cast iron pan.
Try to avoid acidic foods which strip seasoning (tomatoes, wine, citrus, vinegar).
Contrary to popular belief, most proteins (including bacon) may stick a bit in the early stages before your seasoning builds up.
It’s important to stick to a consistent care and maintenance routine as you break in your Field Skillet. Time and use, combined with consistent care and maintenance, will get you where you want to be.
First things first: cast iron can rust. It’s ok to clean your pan with water, but it’s important to dry the pan immediately afterwards. That means no soaking, no drip-drying, and never in the dishwasher.
When you’re done cooking, start cleaning by using the least invasive method first: give your pan a quick wipe out with a paper towel to remove excess grease, and use a metal or wooden spatula to scrape away any food residue that remains. If your pan looks clean at this stage, you’re all set!
If you still have food residue left on your pan: gently wash with warm water, towel dry, then heat on the stovetop until remaining water evaporates.
Once the pan is completely dry, you’ll want to rub the pan down with a thin layer of saturated fat (butter, coconut oil, lard, etc.) before storing, making sure there is no residual moisture. Oiling the pan helps protect your cooking surface in between meals, and keeps your pan ready for action whenever you break it out next.
