Preheat your pan slowly and add cooking oil to it before cooking. Start on low heat and gradually increase it.
Scrape food out of the pan after cooking while it is still hot with a wooden spoon or spatula.
Remove caked-on food with a stiff nylon scrubber and hot water. Removing stubborn food particles is easier if you boil water in the pan to soften the food. Rinse the pan well, dry it with a cloth and place it in the oven, set to 150 degrees F, until it is dry.
Avoid using cold water on a hot cast-iron pan. It will crack it.
Restore the pan's nonstick finish by seasoning it. Pour a 1/8-inch layer of cooking oil, shortening or lard in the cast-iron pan, and using a paper towel, wipe around its bottom and sides. Use new towels to wipe the oil out of the pan. Keep wiping it until the pan appears to be oil-free.
Place a piece of aluminum foil on the bottom of your oven. Place the cast iron pan upside down on the middle oven rack and turn the oven to 350 degrees F. Allow the cast-iron pan to remain in the oven for one hour. Let the pan cool in the oven and then repeat the process by oiling and heating the pan again.