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Message: <blockquote data-quote="Pbartender" data-source="post: 5150570" data-attributes="member: 7533">The funny thing is, every guide on how to take care of cast iron cookware explains how to avoid these problems.For example...  When I say "add cold oil and food to a hot pan to avoid sticking", what I mean is, "use room-temperature oil and food".  You don't want to put the oil and food in while the pan (any pan) is cold, and then heat it up -- that's a sure-fire way to get the food to stick to the pan, no matter how non-stick it is.For a cast iron pan, you don't want to take a very hot pan and put it under cold (as in the coldest your tap water can get) water.  It'll crack in half, the same way glass cookware will under the same condition.  So, don't go throwing a frozen steak in a cast iron pan -- you might break the pan from the sudden heat differential.Needing to season them often usually happens because people clean them with soap, stripping the non-stick seasoning.  Just wipe it out with a cloth a little bit of vegetable oil.  If you have stuck on stuff, then boil a little water in the pan until it loosens up, and then wipe it out with that oily cloth.Cast iron cookware really isn't that difficult to take care of.  You just need to take the time to learn how.</blockquote>