Читать книгу Dutch Oven and Cast Iron Cooking, Revised & Expanded Third Edition - Группа авторов - Страница 11

Wipe cookware with paper towels or old towels (cast iron can leave black stains). Then, set it on a burner over low heat to remove remaining moisture and prevent rust. Periodically, lightly coat the inside of the warm pan with oil or shortening and return to low heat for 1 to 2 minutes to refresh seasoning. This is only recommended if you intend to use your pan again within a short period of time. Otherwise, do not oil your pan, as the oil can become rancid if left for a long time between uses. Let the pan cool completely before storing. Remember, cast iron cookware can get hot fast! Use a hot pad!