Cast-iron cookware may be old-fashioned but it remains popular for a reason. Although the cookware can be rather heavy and requires special care, cast-iron pots and pans offer nonstick surfaces without the chemicals, even heat distribution, low cost and tremendous longevity. The trick is that cast iron is a porous surface made smooth by the seasoning process. The more you use cast iron, the more seasoned -- and therefore more nonstick -- it becomes. It is actually not as hard to take care of as many believe. Be sure to use either pre-seasoned cast-iron cookware or season it yourself before the first use by coating it with oil and baking it at 350 degrees Fahrenheit for 1 hour.
Rinse with hot water immediately after cooking.
Scrub the stuck-on bits with coarse salt or another mild abrasive using a nonmetal brush.
Dry the pan completely, inside and out.
Apply a light coat of cooking oil to the inside of the pan.
Cover with a towel or wipe off the accumulated dust before the next use.