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Never leave it dirty with a mess that has water in it. Never wash it with soap. Avoid steel wool unless absolutely necessary. I suggest getting an abrasive sponge like a Scrub Daddy. To build up or restore a natural non-stick patina: Rub with an oil that has a low smoke point, like olive oil. Then rub off the excess. Place in the oven middle rack, upside down at 450 for one hour. Then turn off the heat and let the pan cool inside the oven. Repeat as many times as needed. When not in use it should be lightly oiled to protect from oxidation.
after washing, do not heat thinking you'll just evoprate the water to dry it off. it will cause super fast oxidation and literally rust in front of your eyes. instead, after washing, dry it off thoroughly with a dish towel or paper towel then use it. recipes? make cornbread in it 🤤 generously grease with butter, ghee, lard or tallow.
First thing I would do is sand that ruff surface to as close to a glass like surface as possible. An angle grinder works well with flap disc. You can nail or screw the pan to a board (using the handle holes) to help it not move around. It is a very messy job (wear a mask of some kind and goggles), but you will love it later. Next put it on the stove top and just barely coat it with oil on a paper towel. I prefer flaxseed oil for its very high smoke point. Very very thin coat, just enough to make it look wet. Turn the burner on medium high and watch for the oil to smoke, once it starts smoking (it does stink) take it off the burner and let it cool. I usually wipe it one more time when it's hot with the same paper towel just to make sure the oil is spread even. After doing this 4-5 times you're set to cook. Let it cool before cleaning. No soap in it ever, if you can wipe it out with a paper towel then dont even use water. If something sticks get the pan hot and pour in a some room temp water, that will usually loosen it. Occasionally I use the chainmail type scrubber when I'm being lazy and don't want to reheat it. Always preheat the pan before cooking, putting something like cold eggs into a room temperature skillet and waiting for it to heat up will stick like glue. I think that's ot for now. Happy Cooking!
This will be a hand me down to your children as they are indestructible. The way I use the cast-iron pan is I season it with avocado oil. I also make ribeyes in it. When you clean it, you can use baking soda and do not use soap and water. All you need is baking soda and water to clean it. It becomes nonstick with time, so don’t give up early in its use.
It’s the only pan I own. To clean I’ve found the easiest method is to run hot water into a hot pan. You can use your spatula to scrape anything stuck on while under the hot water. That cleans it 99% of the time. Then put a bit of oil in and wipe it down. You’re done