1. Washing cast-iron pots and pans requires a different method. You want to develop what's called a patina, or a coat of oil, on the surface of the pan. Washing the pan with detergent and water will prevent a patina from developing.
2. Fill the pan with enough water to almost fill the pot.
3. Place the pan on a burner, turn the heat to med-high, and cover.
4. Wait until the water in the pan is boiling. With an iron spatula, scrape the food from the bottom and sides of the pan.
5. Dump the bilge-water out and put the pan back on the burner, turned down to low.
6. Quickly wipe off any remaining water on the bottom of the pan with a paper towel, being careful not to burn yourself. Turn off burner.
7. Coat bottom and sides of cast-iron pan with a thin coat of oil, preferably an oil-spray, and wipe off excess oil with a paper towel.