"Cast-iron skillets have a dedicated cult following, and there's little wonder why. This cookware is durable and promises a dreamy finish every time. It stays hot longer than pans made from other materials, so you can get crispy, caramelized edges and dishes packed with flavor and texture. There's also a bit of an art to maintaining durability, which many cast-iron skillet owners view as a loving ritual, cleaning and seasoning with care."
"Specifically, don't store cast-iron skillets with a lid on; it's a no-no. It may not seem wrong - storing pans this way feels neat and tidy, keeping things conveniently together. But even a skillet you've dried after washing can have tiny bits of moisture, which needs open air (even in storage) to dry out. If moisture is contained and, therefore, remains, it may cause rust to develop."
Cast-iron skillets retain heat and yield crisp, caramelized results while requiring careful maintenance to preserve seasoning and durability. Trapped moisture beneath a lid during storage can prevent complete drying and promote rust formation on the iron surface. Even after drying, microscopic moisture or minuscule food particles and traces of grease can remain and, when enclosed, create undesirable odors that transfer to future dishes. Avoid storing cast-iron cookware with lids in place; allow open air circulation and ensure pans are thoroughly dry before storing. Consistent cleaning, drying, and occasional re-seasoning will prolong pan life and protect flavor and finish.
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