The cost of cookware ranges from cheap and cheerful to expensive prestige items but even the best pans will not last long if they are not looked after. One of the trickiest pans to deal with is a cast iron pan or griddle as without proper care it will soon go rusty and deteriorate.
One of the main problems occur when the pan is rapidly heated or cooled as the iron and the coating react at different times. It is important therefore to heat it up slowly by gradually turning up the heat and to let to cool down naturally after use.
Seasoning a cast iron pan is essential to make sure that it does not go rusty and is simple to do. Heat a little cooking oil in the pan, gradually moving the pan around so that the inside is covered with the oil. Let the pan cool down naturally then rub the oil into the cooking surface.
Non-stick pans do not need as much attention as cast iron cookware although the idea of gradual heating and cooling still applies. The main damage that is caused to non-stick pans is in the use of metal utensils. Wooden or silicone utensils will prevent the pans becoming damaged and will prolong the life of the cookware.