Cast iron, made simple
Clean it, season it, keep it for life.
A cast iron pan is heavy, cheap and nearly impossible to break. Looked after well, it gets better every year.
Cleaning
Wash it while it is still warm with hot water and a brush. A little washing-up liquid is fine. Dry it straight away on the hob so it does not rust.
Seasoning
Rub a very thin layer of oil all over, then heat the pan until it just smokes. Do this after every few washes. The oil bakes into a hard, slippery layer.