Run the skillet under hot water and use a scrubber sponge made for cast iron to avoid stripping too much of the seasoning.

Learn more Cast iron is nothing ... If you tend to use a skillet's handle a lot, then look to Victoria. I'm a Lodge devotee, but their pans and skillets have almost pathetically small handles.

It should be said up top: Skillets is a broad category. There are, after all, several types — cast iron, enameled cast iron, carbon steel, stainless steel, copper, and nonstick, most of which I ...