#7 Water in small doses
Moisture is a sworn enemy of iron, but it’s fine for a quick rinse. Prolonged exposure to water can strip away the piece’s seasoning and risk the formation of rust and weaken iron’s structure over time, potentially compromising the integrity of your cast iron cookware. As to whether or not to use soap during a rinse, we’ll leave that up to you. We’ve found that little bit of soap and a gentle scrub should leave a well-seasoned cast iron pan in terrific shape. Never (EVER) soak your pan, use harsh abrasives like steel wool, or scrub with abrasive cleaners. Unless you plan to strip the seasoning and start again.
