[blevs]

Serious Eats has a very comprehensive guide [1]. The short version is rub lightly with canola oil, put in hot oven for about 30 minutes. Take it out and oil again. Repeat 3-5 times.

The only thing you need to avoid while cooking is overly acidic foods. If you try to make a tomato sauce in it you will see the seasoning flake off. That's not good, but is very easily fixed by repeating the above steps.

To clean it, scour the plan with kosher salt and a paper towel. Once clean, coat lightly in canola oil.

[1]: http://www.seriouseats.com/2010/06/how-to-buy-season-clean-m...

[spathi_fwiffo]

For acidic things, buy an enameled cast iron. Those things are also great. They need no seasoning, but are a bit more delicate (you don't want the enamel to chip or crack).

[simoncion]

I grew up with traditional CI cookware. I know how to season it and how to wash it.

The roommate recently purchased an enameled cast iron skillet. The use and care guide was pretty poorly written. So, a couple of stupid questions on the topic follow:

* The coating inside the pan is enamel, and doesn't need maintenance?

* One needs to not use metal utensils (or steel wool) in order to not damage the coating?

* One can wash the damn thing with soap and water without harming the coating?

Thanks in advance. :D

[kaitai]

As I understand it,

* no maintenance for inside

* don't use steel wool. With a stubborn stain I use a little baking soda, which some folks say is ok and others forbid. I use metal utensils despite being told not to. I use them gently and accept a few scratches; I try to avoid cutting things in the pan. I also wear contacts while swimming because I'm that kind of rebel. Meh.

* Soap + water = great :)

[spathi_fwiffo]

In addition, a lot of enamel will just stain after some time, which is normal; This is why some of the vendors are just going with black enamel these days, instead of the long-used white. I haven't tried baking soda to clear up the stains on mine, I'll have to give it a shot.

Also, if the enamel cracks inside the cooking area of the pan, you may want to throw out the pan; it may expose your food to contact with toxins used in adhering the enamel.

[maxerickson]

I'd be more worried about eating chips of (sharp, hard) enamel than any toxins - the firing process is not going to leave much other than the ceramic behind.

[LukeB_UK]

Once it's seasoned well, it doesn't seem to flake. I've done tomato based sauces in my cast iron a few times and the seasoning hasn't flaked.

[panglott]

Tomato sauces weaken the non-stick seasoning on my main cast-iron skillet, but frying bacon in it once a week repairs any damage.

My best-seasoned skillet is the one I only use for cornbread, fried eggs, and grilled cheese, since I only cook with oil there.

A good seasoning is something you build up over time: when you first season a grey skillet, it looks unusable for a time, but keep cooking oily foods in it and it will blacken up.

The nice thing is that since it's metal, you can use metal utensils. And if something is badly burned on enough that normal soaking and scouring won't remove it, you can scrape it out with metal tools.