1. Challenge yourself.
2. Don’t put it in the dishwasher.
3. Be adaptable – stovetop, oven, grill, or open flame.
4. Use a hot pad. The whole skillet gets warm, including the handle.
5. No need to go higher than “6” on the stove heat.
6. Heavy bottom = cast iron.
7. Respect seasonality.
8. Use your eyes, ears, and nose to determine when food is cooked. It is a feel as much as a timer.
9. Nine out of ten dishes require olive oil. But if a recipe gets “glued together”, use real butter.
10. Cast iron will rust if liquid is left. Bone dry at the end of the night.
11. Learn the stages of cast iron heat (table below).
12. Cast iron can take normal foods and vastly improve them. Try making a sandwich and putting everything on the skillet at least once.
13. Order of cleaning. First, use paper towels and if that isn’t enough use a plastic scraper. This should work 90% of the time. If it doesn’t work, bring a saltwater mixture to a boil.
14. Don’t use metal tools, it will scrape off the seasoning. Plastics are fine, wood is better.
15. Don’t cook scrambled eggs on cast iron. Other types of eggs are encouraged.
    
16. Salt, pepper, olive oil, and heat is plenty for most dishes. Don’t hide the flavor of the ingredient under layers of seasoning. Just cook it well.
17. That being said, a light Cajun seasoning works well for well for most dishes.
    
18. Once a year, re-season it by putting a cost of vegetable oil everywhere and baking it at 450 for an hour.
    
19. Bring it to Thanksgiving.
    
20. Cast iron is the ultimate “if you know you know”.
21. Don’t let a bad dish discourage you.
    
22. Order of cooking a) starches b) vegetables c) meats. This way the meats are HOT when putting the plates out.
23. Share recipes with friends that they may not find themselves.
    
24. Let food share the same skillet. It helps blend the flavors together.
    

25. Cooking is not chemistry. Use ingredient amounts, but don’t be afraid to add more or less if needed.