Season it right, then use more fat

Season it thoroughly before cooking anything you care about.

Most new cast iron comes with a factory seasoning, but it’s thin. You need a few coats of your own. Rub a thin layer of vegetable oil or flaxseed oil all over the pan (inside and out). Then bake it upside down at 450°F for an hour, with a foil-lined tray underneath to catch drips. Let it cool in the oven. Do this 2–3 times before your first real cook.

For the first few uses, cook fatty foods—bacon, fried chicken, pan-seared steak. Avoid tomatoes, vinegar, or anything acidic. Those strip fresh seasoning. Use enough oil or butter to coat the surface. Medium-low heat is fine; cast iron holds heat way better than nonstick, so you don’t need high flame.

If something does stick, scrape it off with a metal spatula while cooking. That smooths the surface and fills microscopic gaps. Don’t panic. A little sticking in the first week is normal.

Give it time. Cast iron gets better with use.