Quote Originally Posted by ibcycling View Post
The little Pampered Chef square plastic? thingies used for cleaning their pans work great on cast iron. I use those and water, wipe dry, and oil. Also you can pour a little water in the pan after cooking something that sticks and deglaze it right out. Just make sure not to let it sit with the water in it.

Lora

That's what I use, too. Perfect. And I never ever use any kind of soap on them. Verboten! It can get in the seasoning and flavor your food!

And I don't dry mine with a towel. I put them on the burner (or in the fire) and heat them up, and then let them air dry. Spray a little Pam if they're looking too dry.

Karen