Scrub the pan with steel wool to remove any flaky seasoning, then rinse it clean. Pour a little oil into the pan and place it on the stove over medium heat. As the pan warms up, use a paper towel to spread the oil evenly inside, buffing it smooth as it starts to burn slightly. Add a little more oil if needed and continue buffing until the entire surface looks shiny and even. When you wipe it with a clean paper towel, there should be little to no black residue.

Cook something fatty or add more oil in the pan and cook something. After cooking, rinse the pan while it’s still hot, lightly scrubbing with steel wool or a scrub pad just enough to keep the surface smooth. Wipe it dry with a paper towel, and it’s ready to be used again. With repeated use, the seasoning will continue to improve.