铸铁锅的特点是蓄热好、耐高温、越用越顺手。但它不像不锈钢那么”皮实”，养护方式不对，很快就会生锈、变粘。
什么是”开锅”
开锅（seasoning）就是在铸铁表面形成一层薄薄的油膜。这层油膜填平了铸铁表面的微小孔隙，既能防锈，又能让食物不容易粘。新锅通常需要自己开，用过的锅则会随着每次使用不断加厚这层油膜。
开锅步骤
- 用温水和软刷把新锅洗干净，擦干，放灶上用小火把残余水分完全烘掉。
- 锅内倒入少量耐高温的食用油（不必多），用厨房纸把油均匀擦遍整个锅面，包括内侧壁。
- 继续小火加热 3～5 分钟，直到锅面微微冒烟，关火。
- 等锅完全冷却后，用厨房纸擦掉多余的油。重复两到三次即可开始使用。
日常清洗
- 用完趁锅还温热（不烫手）时清洗最省事，用温水和软刷或海绵即可。
- 可以少量使用中性洗涤剂，但如果养出了不错的油膜，尽量只用热水刷洗。
- 洗完必须立刻彻底擦干，再放回灶上用小火烘一分钟，确保没有残留水分——这是防锈的关键一步。
- 趁锅还热，薄薄抹一层油。
常见问题
- 生锈了怎么办：用钢丝球把锈迹刷掉，洗净擦干，重新走一遍开锅流程即可，铸铁本身不会被”用坏”。
- 开始粘锅：多半是油膜被洗掉了，或者锅温不够。重新抹油养护，并且注意先把锅预热到位再下食材。
- 不要长时间泡在水里，也不建议放洗碗机。
Cast Iron: Seasoning and Care
Seasoning is the thin layer of polymerised oil that forms on cast iron. It fills the metal’s pores, protects against rust and gives the pan its non-stick quality.
To season a new pan: wash and dry it thoroughly, then heat it on low, wipe a thin film of high-smoke-point oil over the entire surface, and heat for 3–5 minutes until it just begins to smoke. Let it cool and wipe off the excess. Repeat two or three times.
After each use, wash while the pan is still warm using hot water and a soft brush. Dry it completely straight away — ideally over low heat for a minute — and wipe on a thin layer of oil while it is still warm. This is the single most important step in preventing rust.
If it does rust, scrub the rust off, wash, dry and re-season. Cast iron can always be brought back.