I was standing in the cooking aisle of a department store holding a pre-seasoned cast iron skillet. I stared at it, felt its impressive heft, and hit it against another pot. A dull thud, like a bell buried underground. “Coma, at the very least,” I thought, replaying the images of countess cartoons and “D-” film fall guys getting their skulls emptied. Believing it may come in handy either in the kitchen or in self-defense, I bought it. That is the moment I became part of the cast iron cookware community. It is a community. No other utensil or cookware type has such a vocal, enthusiastic fan base. The fanatics insist that food – any food – just tastes better with cast iron. Indeed, I learned that cast iron isn’t some novel throwback. Because of the metal’s unique properties, its uses range from campfires to professional kitchens and everywhere in between. But before I could work magic in the kitchen, I had to learn how to clean cast iron. What I found sold me for life: you really don’t have to clean cast iron. You get rid of excess food, but it never goes in the washer. It doesn’t require soap. You want oil and grease to fill into the pores of the metal. It adds flavor to your next meal and character to your cast iron. While it sounds pretty easy, there are some pitfalls to avoid and strategies that save time. Read my latest article to learn how to clean cast iron, as well as season, store, and care for this versatile metal.