Q: How do I know if I need to reseason my cast-iron skillet?
—Lois Piper, Hamden, Conn.
A: When you notice an eroded finish from acidic foods or rust from improper storage, you’ll need to reseason your pan, says Mark Kelly of Lodge Manufacturing. First remove any rust with steel wool, and rinse the pan with warm water. Then rub vegetable oil on it and bake it upside down on the middle rack in a 350-degree oven for one hour. (Place a sheet of foil on the lower rack to catch any drips.) Store the pan in a cool, dry place. To clean after use, rinse with warm water and a scrub brush (no soap). Place it on the stove over low heat for a few minutes, until dry. Oil pan, if necessary. Repeating this often will maintain the seasoning.