Antique Black
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Proper care, cleaning, and treatment of antique black iron frying pans?
I've inherited a few from my grandpa.
NEVER put cast-iron cookware in the dishwasher.
Every time, after I use my cast iron skillet, I do the following:
Let the pan cool. Wash it with soap and water. Never soak or let soapy water sit in the pan for any length of time. Rinse thoroughly, then dry with paper towels.
Place on the heated burner of your stove for a minute or two to make sure they're bone dry. While pan is still hot and on the stove burner, lightly oil inside of pan with a neutral cooking oil (avoid olive oil hazelnut oil, butter, etc).
Neutral Oils - Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. I recently experimented and found out that food-grade coconut oil/butter also works great.
Place on hot burner of stove for a few minutes. Remove from stove and wipe excess oil off the pan with a paper towel.
Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Be sure that you place a couple paper towels inside to make sure that any moisture that forms will be absorbed by the paper towel. Never put the utensil in the dishwasher or store it away without drying it thoroughly.