Yes, you ARE abusing your cast iron if you are using soap on it. The 'black residue' is SUPPOSED to be there, and acts as a non-stick agent. The MORE of it you can get built up, the better non-stick properties you will have. I would not suggest using any food type oils on your cast iron, as they will turn rancid and sticky. I use mineral oil, as it will not turn rancid or cause odd flavors. I have a Lodge cast iron wok, and it has never been touched with soap, (except for initial washing). I used high temp flat black spray paint on the exterior. Conventional stoves do not typically get hot enough to properly use a wok. I would not use a steel wok on your glass cooktop. That ring you will need to use to keep it "flat" will concentrate the heat not only on your wok, but on your cooktop as well, which will crack (glass tops), or burn thru the metal on conventional tops, if you use your wok a lot. I pre-heat my cast iron wok for about 15 min on high, to sear the meat, but once that is done, and I add veggies, etc., it rapidly loses the stored heat, and the stove top cannot produce enough heat to keep the wok properly heated. As to steaming in your cast iron cookware, I personally dont see the problem. I steam frequently, and have never had a problem. If you properly care for your cast iron cookware, rust should not be a problem. Besides, iron is GOOD for you, even if its rust, lol. As to cleaning, I went to restaurant supply place, and got a plastic handled brush, (made with coconut fibers), and that is all I use to clean my cast iron stuff with. I put water in the wok, and bring it to a HARD BOIL, then transfer to the sink, and scrub away with the stiff bristled coconut brush. I rinse it out, and return it to the stove and put the burner on HIGH for several minutes, and I just store it. IF I know it will be in the cabinet for a long period, (Yeah, right, lol, like cast iron stays away for long), I will put a LIGHT coating of MINERAL OIL on it. This is just what I do, your mileage may vary, read your owners manual, and the usual disclaimer language, LOL. Feel free to email me if I can be of further assistance. Regards; bluelytes@yahoo.com

Once it's well seasoned you won't need to scour much, but at most use a plastic brush or scrubber. Lacking that, use some coarse salt and a paper towel. If it isn't seasoned and some stuff has stuck, here's what I find usually works: put water in the pan to cover the stuck stuff. Bring it to boil, then turn it off. Let it soak a little while you clean up the rest of the kitchen. Then use salt or a plastic scrubber to dislodge the stuck stuff. Once clean, rinse out with hot water, paper towel it dry then put back on the burner on low for a minute or so to drive the remaining moisture out of the pores of the iron. While the pan is warm, put a tiny amount of oil (I use grapeseed) and use a paper towel to rub it into the inside of the pan. You don't want it really greasy, it'll attract dust. Oh, and if your cast iron piece has a lid and you live in a humid climate, don't store it with the lid snug or the inside will rust. You can fold up a paper towel and put it on the rim, then put the lid on to allow air to circulate within the pot.

My only skillets are 5 cast iron, 1 not (the one not is an excellent combo of Dutch oven/skillet, so I usually don't use it unless I'm making a stew or jambalaya or other casserole kind of thing. I have one BEST cast iron one. . . it's older than dirt and smoother than silk. Two are pretty "pebbly," and I'm careful about what I cook in them--stuff that is lots of oil and with foods that aren't are prone to stick. I just keep adding oil and lard and heating them up to 450-500 when I have time to think of it, and scrub the heck out of them with salt. . . they're getting better. . . I just got a brand new Lodge dutch oven. . . it's very pebbly. I know my husband wonders why I haven't used it yet. I'm dousing it with lard and heating it up (to 450-500) at times. . . scrubbing with salt. . . gotta get that pebbly finish worn down with filling it in with oil, I guess, and conversely, scrubbing. Counteractive? Maybe, but it seems to be getting a little more smooth. Rome wasn't built in a day, after all. LOL AND I'm yet one more who is frustrated and confused about how to get them to be perfect. . . But here's the best thing of all about cast iron. . . I've only been using this 5-cast-iron-skillet collection for 3 years. And my biceps are considerably more developed. And I have much more arm strength. What a great thing, and what a riot!! LOL Here's to cast iron!

Not knowing what's underneath the crud is part of the excitement. Sorta like treasure hunting. I was given a CI skillet last winter, and I did the oven cleaner/vinegar bath treatment and found it was an old Griswold No. 11. I'm currently doing the same thing for a skillet of my MIL's who though it was a Griswold, but turned out to be a 50's-60's Burlington Stove & Range "Chicken Fryer" after being able to read the markings on it. Not nearly as desirable, but it's still a great usable skillet that beats anything new you can buy today. The "electrolysis" option is the quickest way to clean a piece, but the eazy off/vinegar option is probably the easiest to do option for most people.