These are some of the top cast iron skillets to add to your cookware collection, including pans from Lodge and Stargazer.

Ever wondered what those pesky black specks are when you're cooking with your cast iron skillet? I did some digging and found out how to tackle those mysterious black residues.

There are few kitchen tools more all-purpose than a well-seasoned cast-iron skillet. Southerners use the pans to cook just about anything, hand them down as heirlooms, and have strong opinions about them, too. So when we asked our Facebook followers “What's something you'd never cook in a cast-iron skillet?” they were full of responses.

Wash the Skillet with Warm Soapy Water and Dry Well: While using soap on cast iron was frowned upon for years, it is, in fact, OK. After washing, rinse off any soap, then dry the pan thoroughly with a soft cloth. The skillet is raw iron at this point, and water will cause it to rust.

Just like aluminum pots, cast iron skillets are one of those kitchen tools that need a little TLC to get the most out of them. In this article, we’ll walk you through the steps to season yours like a pro!

You can skip getting cast iron wet entirely if you have a barely soiled pan. Wipe well with a paper towel and reheat the skillet on the stovetop on medium for several minutes to kill off any germs. Give it another wipe once the pan has cooled slightly. You may see some black residue on your paper towels, which is perfectly normal.

Cast iron is an excellent, durable cooking tool, but it requires proper care and cleaning techniques to maintain its nonstick surface for years. Fortunately, the best way to anything clean cast iron—pans,