Cast iron skillets are durable and so versatile you can cook just about anything in them, from meats to vegetables and desserts to soup if you have a Dutch oven pot. But if left unseasoned, they can become dull, and food will begin to stick to them.

Seasoning is a process for treating cast iron cookware, helping it maintain its non-stick properties while preserving it so it lasts many years. Here’s the best way to keep your cast iron cookware seasoned and tips to maximize the benefits of cooking with them.

Remember, much like many things that need baking, you may have to adjust temperature and time, depending on your elevation.

Seasoning cast iron cookware

• Make sure to properly clean cast irons. See general maintenance and cleaning instructions.

• Cover your clean cast irons with a high-heat oil (safflower, avocado, canola oil). Pour oil into the cast iron and use a paper towel to spread and cover the entire cast iron with the oil.

• Bake for one hour, upside down, in the center rack of the oven.

• Elevations and temperatures:

6,000 feet or lower: 350 degrees Fahrenheit

7,000 feet: 375 degrees Fahrenheit

8,000 feet or higher: up to 400 degrees Fahrenheit

• After one hour of baking in the center rack, turn the oven off and leave the cast irons in the oven until completely cool.

• Once the cast irons are cold, they can be stored.

How often you season cast iron cookware all depends on how often you use them, what’s cooked in them, and if you’re keeping up with general maintenance. For high usage, professional chefs recommend seasoning cast iron cookware once per month.

General maintenance of cast iron cookware

• Allow the pan ample time to heat up before adding anything to it, including oil. Heating the pan also helps avoid uneven cooking.

• Use different cast iron skillets for sweet and savory. Cast irons have a semi-porous surface, allowing flavors to cross.

• Clean cast irons while they are still warm. See cleaning instructions.

• Practice re-seasoning after each use. After cooking, washing, and drying a cast iron, place it on a burner on medium-high heat. Add a tablespoon of oil using a paper towel, spreading the oil to the entire cast iron. Once there’s a bit of visible smoke, remove it from the burner, using another paper towel to wipe it. Let it cool before storing.

• Never leave your cast irons wet.

Cleaning cast iron skillets

• Do not allow cast irons to soak.

• Do not use steel wool scrubs.

• If using soap, make sure it’s mild.

• Use a soft sponge, washcloth, or nylon scrub brush.

• Rinse the cast iron with warm water while it’s still warm from cooking.

• Add a pinch of mild soap or a pinch of salt/baking soda.

• Gently scrub the cast iron, dislodging any residue from your meal.

• Rinse it once more with warm water.

• Wipe it dry and re-season it. See step 4 in general maintenance.

This could seem like a lot of maintenance, but think of it like changing the oil in a vehicle or heading to the dentist every six months. Everything needs caring for and the more often it’s done, the fewer problems you’ll have.