In order to keep your cast iron pots and pans seasoned, you must know how to properly clean them. Knowing when and how is key, however. You shouldn’t clean the cookware by scrubbing or scouring it with soap and water after every use. To keep this natural non-stick coating on the pan as long as possible, you simply need to wash it with water immediately after use and then wipe it with a cloth or paper towel to remove food particles (cast iron is easiest to clean right after cooking—after cooling, of course).
Crusty, caked-on food can be burned off of cast iron in an oven while keeping the non-stick coating created by seasoning.
Over time, the seasoned non-stick coating can wear off, so you need to periodically re-season your cookware. Begin by cleaning your pot or pan thoroughly. Use water, dish detergent and a scouring pad or stiff-bristle brush to thoroughly scrub the pan. Then dry it completely with a clean dishtowel.