Proper seasoning is very important for your cast iron pots and pans to function according to expectation. It is a good thing that manufacturers are now doing this in the factories because seasoning cast iron cookware can be difficult and it can take up quite a bit of your time. Even so, you still need to follow procedures in cleaning it up after each use and in how it is going to be stored. It should be washed in hot water immediately after being used. It should never be scrubbed with abrasive scrubbers. Remember to dry it completely. Storing the pot without the lid on will keep molds away.

Here are a few more cast iron maintenance tips:~cook over low heat, to avoid damage to the pan~use plastic or wooden cooking utensils to prevent scratching~remove acidic foods from your pans immediately after cooking, and wash promptly to prevent damage to the seasoning~do not store foods in cast iron, as this can break down the seasoning~never submerge cast iron in water~never put cold water in a hot pan; this can cause the pan to crack or warp~do not wash cast iron in the dishwasher