Carbon Steel Skillet Lid

After cooking:
If nothing sticks, simply wipe the skillet out with paper towel.
If some sticking is experienced, rinse the skillet with water, scrubbing gently with a soft-bristled brush or a sponge if necessary; use soap sparingly.
For stubborn burned food and carbon build up use a chainmail scrubber.
Dry the skillet thoroughly and apply a very light film of oil.
Optional step for additional seasoning: Over a warm burner add ¼ teaspoon oil to the cleaned skillet. Using paper towels held with tongs, spread evenly over the surface. Wipe away as much oil as possible (excess oil won’t fully polymerize and will lead to tackiness).
Continue to heat the skillet, wiping away any beaded oil that forms, until the pan begins to smoke (indicating oil breakdown). Turn off the heat, wipe out any remaining oil and let the skillet cool.
As seasoning forms, this routine can be shortened to washing/wiping, drying, and oiling after each use.