When a cast iron skillet enters your kitchen, it should come with a theme song: “Not Like Us.” It’s true. A cast iron skillet is not like your traditional nonstick pans. If you learn how to reseason a cast iron skillet and know how to clean it correctly, that skillet can last a lifetime.

Why Would a Cook Need a Cast Iron Skillet?

If you’re not in the habit of braising, frying, roasting or slow-cooking food, your cast iron skillet might collect dust. It’s already on the heavier side and can rust if moisture is left on it, so maintenance is key. But if taken care of, you can pretty much use it for just about anything, including simple meals like grilled cheese sandwiches.

What You Should Never Do with a Cast Iron Skillet

Don’t use dishwashing liquid on a cast iron skillet. This may make neat freaks gasp in horror to know all the seasoning and other ingredients used in that last meal should not be washed off with water. And vegans and vegetarians may definitely take issue with family members who use the same cast iron skillet to roast meat. (Buy two cast iron skillets. Avoid this argument altogether.)

Because the cast iron skillet is made from iron, it doesn’t need to be soaked in water nor scrubbed with the same ingredients as stainless steel, copper and ceramic pots and pans do. According to the Food Network, all you’ll need to effectively clean a cast iron skillet is an (optional) heavy-duty cast-iron scrubber, paper towels, kosher salt and neutral oil (ex. vegetable oil, canola oil, sunflower oil, grapeseed oil). (There are mixed opinions on using extra virgin olive oil and olive oil, so check with your manufacturer.)

How to Reseason a Cast Iron Skillet

Now that you have a clean cast iron skillet, here’s all you need to do to reseason the cookware. By reseasoning, this means to restore the nonstick surface coating that your cast iron skillet already has. As with any cookware, over time and with many dishes, the seasoning erodes. (If the skillet starts looking kind of ashy and patchy in certain spots, that’s a sign.)

The good news is this is easy to fix. All you’ll need is the same kind of neutral oil mentioned above. While the general rule of thumb is to reseason a cast iron skillet at least two to three times per year, some sites say to do it monthly. Your manufacturer may have a suggested reseasoning schedule, but the process may come down to how often you actually use the cast iron skillet.

If you meticulously clean your fridge and stove every three months (the recommended schedule), just add your cast iron skillet reseasoning to the list the same day.

1. First, with a paper towel, coat the entire cast iron skillet with light oil. This includes the handle and the bottom of the skillet.
2. Second, wipe away excess oil to avoid pooling oil. The goal is to coat the iron, not make it look like an R&B singer’s chest.
3. Third, touch the pan to make sure it’s dry. If it feels super slippery, keep wiping. Otherwise, you’re going to have a really sticky pan.
4. Fourth, spread out a sheet of aluminum foil on the rack underneath the one you’ll put your skillet on.
5. Fifth, bake your skillet upside down at 350 degrees Fahrenheit (176.67 °C) for one hour. (If you do this on top of the stove, you’ll have to be careful of potential oil dripping. Putting it inside the stove ensures that the oil is evenly applied.)
6. Sixth, let the pan stay in the oven long enough to cool off.
7. Repeat all steps above if it still looks dry and patchy. Do not overly grease your pan to expedite the process.

Now that you’re done with your shiny new cast iron skillet, and since it’s already cleaning day anyway, you may as well knock out that refrigerator and stove cleaning too.