HOW TO OIL YOUR PAN

We’ve talked a lot about cleaning your cast iron. With soap. (Yes, soap.) With water. Followed by a thorough drying. Think of the racehorse analogy, folks.

But what do you after that, before you put your pan away? Oil. We don’t recommend using the stuff you cook with (olive oil, for example) for oiling your pan after use, which can gum up your pan and become rancid over time. Refined cooking oil, like canola or vegetable oils, in a thin, protective layer is what you’re looking for.

Just apply about a dime-size drop around all surfaces and then wipe away the excess. Congratulations, you now have a protected pan.