There’s one simple rule in my kitchen: no one touches my cast iron skillet. It’s a vital part of nearly every meal I make, and, unlike most pots and pans on the market today, it has the unique ability to last for over a hundred years if properly cleaned and seasoned.

Ask anyone who spends ample time in their kitchen how they feel about their cast iron skillet being thrown in a dishwasher, and you can expect horrified looks and a twenty-minute lecture. Because of this, many people shy away from buying cast iron, thinking it’s too high maintenance. I’m here to dispel this myth, as I often find it easier to clean and care for than any other kitchenware I own, and its versatility makes it the number one kitchenware item in my cooking arsenal.

Here are a few basic rules and suggestions so that you can feel comfortable caring for your cast iron skillet (or simply build up the courage to buy one)!

The main goal is to stop rust through preventative care while maintaining a healthy coat of seasoning to bolster its non-stick properties. Cast iron is highly susceptible to rust, which will eventually eat into the metal if left unchecked, and an unseasoned skillet will ruin every meal by tearing off that gorgeous sear you’ve worked so hard to perfect.

Keeping your skillet clean is crucial. You should never leave a frying medium or food in it overnight. Thankfully, you have several options for cleaning. If you’ve used garlic or other incredibly aromatic spices, wash it with very gentle soap and warm water, then thoroughly rinse. For other foods, you can take a fine grade metal scrubber and swirl it under some water, scrubbing in a circular motion (after years of use and seasoning, your skillet will easily rinse off with barely any effort on your part). Many professional chefs prefer to clean it using large grain salt to scrub, and while this is effective, it’s expensive and unnecessary. Once clean, wipe it dry. Ensure that the entire surface is free of water, or rust will begin to form.

Seasoning is the next step, but it’s important to note what seasoning truly means. It’s simply the term for keeping your skillet oiled. This can be done with any food-grade oil or fat you choose, but many people select canola or vegetable oil because it’s inexpensive (I use avocado oil). A cast-iron skillet should be wiped down with oil after every use (or twice a year if unused). There’s no need to apply a lot. I tip the bottle onto a clean cloth and then wipe the cast iron down until it shines. I then use the rest of the cloth to wipe off any excess.

Please note that if your skillet is new, or at least new to you, you should follow the above steps and then place it upside down in a 450-degree oven for an hour to ensure it’s properly seasoned.

As for storage, you can place it in a cupboard or hang it on the wall. Mine is relatively large, at 15”, so I have a nice hook on the wall beside my stove to keep it up and out of the way.

That’s it! It’s not nearly as difficult as most people think. With these simple steps and a bit of culinary practice, you’ll end up using your cast iron skillet for almost every meal.