A cast-iron pan is a great tool for any kitchen, but cleaning and storing them correctly is paramount. There has been a resurgence in the popularity of cast-iron pots and pans, and for good reason. Cast-iron cookware is affordable, virtually indestructible, naturally nonstick, and has excellent heat retention for even cooking and baking. Plus, many home cooks are switching to cast iron as a healthy alternative to aluminum and traditional nonstick pans. However, cast iron does have a reputation for being difficult to clean. That’s because if it’s not properly maintained and seasoned, cast iron will rust and food will stick. And to make things more complicated, there’s much confusion about the best way to clean cast iron and whether or not you should use water or soap. So we’ve broken down the process into three easy steps: Cleaning, Seasoning, and Storage. Follow these simple rules and your cast-iron pots and pans will remain in like-new condition for generations. Most often you can clean a cast-iron pan by simply wiping it down with a dry paper towel or cloth. If the pan is well seasoned, bits of burnt, stuck-on food will come right off. If any stubborn bits remain, scrape them ...