In an Amish home, a cast iron skillet passes from mother to daughter. It might be 100 years old — and better than new.
Seasoning
Wash new skillet. Apply thin layer of flaxseed or lard. Oven upside down at 230°C for one hour. Cool in oven. Repeat 3-4 times. Fat polymerizes — forms natural non-stick coating.
Care
Wash with hot water, no soap (soap strips seasoning). Stuck food — scrub with salt. Dry, heat on stove, apply thin oil layer. Never soak (rust).
Restoration
Rusty skillet isn't trash. Soak in vinegar 2-3 hours. Scrub rust with steel wool. Re-season. Good as new.
Why Better
Even heat distribution. Temperature 30-40°C higher than Teflon (better crust). Adds iron to food. No PFAS (Teflon = fluoropolymers, carcinogenic when overheated). Lasts forever.