The Perfect Pan

I must admit, it took me a long time to break down and buy a cast iron skillet, but man why did I wait so long!  You can really do anything with a cast iron skillet, from sautéing, frying and baking, the cast iron skillet is truly a multi-tasker.  The only thing you can't or shouldn’t do is boil water in them.
So they are quite heavy and need some upkeep, unlike your traditional pots and pans, but once you get the hang of them, wow what a difference.
Most people are saying, sounds great but you always have to season them and they are touch to keep clean.  I know this because I was one of those people.  But I have found that with a little TLC each and every time you use the skillet, your efforts will be rewarded.
Seasoning a cast iron skillet in not as tough as you think. There are the traditional methods which can be found online which take you through the steps of greasing the skillet, then baking it for a specific amount of time (usually upside down).  The sites will also tell you about proper care and so on.  Most skillets are pre-seasoned these days right from the store.  But once you use them they begin to lose their non-stick.
Here is how I take care of mine, I am not saying this is the best way, but to me it seems the easiest.
Once you have cooked in the skillet rinse it off with hot water and a scrub brush, or a green scrub pad.  If you have seriously caked on residue at the bottom of the pan you will have to take an extra step.  You are not supposed to soak these skillets in water - water + iron = rust.  But you can use water to clean the caked on stuff very easily.  Add water about one half in up the pan and boil it.  While the water is boiling in the pan gently scrap with a metal spatula or spoon to remove the debris.  Once you feel it is gone dump it into the sink and continue to rinse with hot water (cold water on hot iron may cause it to crack).  Be careful! Cast iron is an extremely good conductor of heat and the handle gets as hot as the pan itself.  Once the skillet is rinsed make sure you have everything off by using the brush or green scrubby.  DONT USE SOAP, BRILLO, or any kind of cleanser.  Once the skillet is clean thoroughly dry it with a towel or paper towel, you can even put it back on the burner for a couple of minutes to evaporate the water.  Once you’re done cleaning, lightly coat the skillet with shortening and you’re done!  I store mine in the oven for two reasons - 1. They are heavy so it’s just easier than putting it with you other pots and pans and 2. You will probably forget it there (like I do) so when you preheat your oven it re-seasons the pan without you knowing it.  This keeps the non-stick at its peak.
This will take some getting used to at first but like I said, once you get the hang of it you will love it!
Please remember:
Cast iron is heavy
Cast iron can rust if not completely dry
Cast iron gets EXTREMELY hot, even the handle.

Happy cooking!