## What cast iron actually does
Cast iron holds heat evenly and at very high temperatures. That means a properly preheated cast iron skillet sears meat instead of steaming it. The same pan goes from stovetop to oven without flinching, which makes it the most versatile piece in your kitchen.
It also seasons. Seasoning is just layers of polymerized oil that build up on the cooking surface over time. Each use makes the pan more non-stick and more resistant to rust. You can't get this with a coated pan—coating wears off. Seasoning only gets better.
## How to season your cast iron
1. Wash the pan with warm water and a stiff brush (no soap yet).
2. Dry it completely on the stovetop over low heat for two minutes.
3. Rub a thin layer of flaxseed oil or vegetable oil over the entire surface, inside and out.
4. Place the pan upside-down in a 450°F oven for one hour.
5. Let it cool in the oven.
Do this three times when the pan is new, and you'll have a glassy, naturally non-stick surface that only gets better with use.
## What to cook first
Start with fatty foods. Bacon, then fried eggs, then pancakes. The fat helps build the seasoning. Avoid acidic foods (tomato sauce, wine reductions) for the first month—they'll strip the seasoning before it's established.
## The real secret: don't overthink it
A cast iron skillet doesn't need special soap, special oil, or special treatment. Wash it with soap if you want. Dry it. Put it back on the burner. The pan will last longer than the stove it's sitting on.
Buy one good pan—12-inch is the most useful size—and use it for everything. In ten years, you'll have a pan that cooks better than the day you bought it. That's the whole point.
See our 12-inch pre-seasoned cast iron skillet, made for the daily cook.