Before first use, a cast iron skillet should always be properly seasoned. Before starting the procedure, it is very important to clean the pan thoroughly with hot water, a washing brush or sponge and a little washing-up liquid, and dry it carefully. Then pour enough high smoke point cooking oil into the pan to cover the entire surface for even frying (you can also use lard) and heat over high. Add raw potato peels or potato wedges, a teaspoon of salt and fry until bottom of pan darkens and potato pieces have turned a dark brown color after turning several times. Once the empty pan has cooled, simply wipe it clean with a piece of kitchen paper.
Once cleaned and pre-treated, an iron must not come into contact with any type of detergent. Dishwashers are also a no-no. After use, simply wipe your pan with kitchen paper and, if necessary, hot water. Once clean, as a final step, the pan should be lightly oiled again.