5 Mistakes You May Be Making with Your Cast-Iron Skillet
These trusty pans are as tough as they come, but there are still some tricks to keeping them in tip-top shape.
Mistake #5: Going Au Naturel for Drying
An old nail and your go-to skillet have more in common than you might think. They're both iron, and therefore both prone to rust if you let moisture have its way. The good news is that preventing that reddish tint from developing on your pan isn't difficult. Just don't let it air-dry after washing, says Keno, since allowing any moisture to linger on the surface will put it at risk for rust. After you've cleaned the pan, wipe it dry with a cloth or paper towel. If the metal still feels damp to you, you can even set it over low heat to help any moisture evaporate, say the experts at South Carolina's Smithey Ironware
. It should be completely dry within a few minutes.