Salt scrub and a metal spatula

Scrub with coarse salt and a little oil, or boil water in the pan to loosen the crud.

Cast iron seasoning is surprisingly tough. It’s polymerized oil bonded to the metal — it’s not a fragile Teflon coating. So you don’t need to baby it. For burnt-on food, the simplest method is to pour in a generous amount of coarse kosher salt (rock salt works too) and a splash of vegetable oil. Use a paper towel or a rag to scrub the pan in circular motions. The salt acts as an abrasive that lifts the burnt bits without stripping the seasoning. Rinse with hot water (yes, mild soap is fine) and dry immediately.

If it’s really caked on, fill the bottom of the skillet with water and bring it to a boil. Use a metal spatula or a chainmail scrubber to scrape while it simmers. The boiling water softens the gunk, and metal tools won’t hurt the seasoning as long as you’re not gouging at it. Avoid steel wool — too aggressive and will take off seasoning. A flat-edged metal spatula is your friend.

After cleaning, put the pan back on low heat to dry completely, then rub a thin layer of oil all over. That’s it. No need to re-season unless you scrubbed down to bare metal.

Your pan will hold up better than you think.