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Wash the pot using a mild dish soap and warm water to clean food and excess oils from the cooking surface. Use steel wool or a plastic scrubber to remove stuck-on foods.
Thoroughly dry all surfaces with a paper towel or a clean kitchen towel. Do not overlook the handle or the bottom of your pot.
Place the pot on any still-warm burner on the stove. If the stove is not warm, place the pot on a burner on the lowest setting. Leave the pot on the burner for a minute or two, just long enough to ensure complete drying.
Lightly coat the warm cooking surface with vegetable oil, spreading it with a paper towel. Remove any excess oil. Allow the pot to cool completely before putting it away.
Store cast iron pots by hanging them in a protected dry area or flat on a shelf. Never stack cast iron pots together or store with the lids on. Residual moisture in a closed pot will cause rusting.