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How to wash your seasoned utensil daily.
1
Allow your utensil to cool until you can
handle it easily.
2 Hand wash with warm water and mild soap, using a soft sponge, scraper, or cleaning mesh. Avoid using abrasive soaps and sponges, unless you want to remove the entire seasoning layer or perform a restoration.
3
If your utensil has cooled completely and you have stuck-on residue, you can heat a little water over medium-low heat for 2 minutes, let it cool until you can handle it, and clean it with the scraper.
4 To dry, use a kitchen towel or heat on the stove until completely dry. Never leave it to air dry, as this will cause rust.
5 Apply a thin, even layer of fat (vegetable oil, animal fat, or butter); this will help build the natural seasoning layer, which will prevent food from sticking. Let it cool and store.
Maintenance after each use
After cleaning, it is important that you perform the maintenance process; this will help prevent rust and build up the natural non-stick layer.
Leave the utensil on the stove over medium-high heat. The oil will begin to emit white smoke; at that point, turn off the heat.
Use a paper towel to remove the excess oil from the inner surface of the utensil. If you see that the utensil is left with spots, you can apply a couple of coats of oil again, always thin and even; place over heat until white smoke appears, turn off, and let cool.
Once the utensil has cooled, store it in a dry place, ensuring it is free of moisture.
