1| Do not heat
Our pans work best when you let them heat up before use.
2| Do not boil water in Dutch ovens
Yes, that's a myth. It's true that water and cast iron aren't friends, but that's true if you soak the pan in water or don't dry it properly, for example. Or if you clean the pan in the dishwasher. That's asking for rust. Want to cook pasta or potatoes, for example? Go for it! It's perfectly fine.
3| Using harsh chemicals in cleaning
Using harsh cleaning agents will damage the previously baked-on layer. That's a shame, because then you'll have to repeat all the steps again to save your pan. The pan can handle a little soapy water—after all, the cleaning agents aren't as harsh as they used to be—but that's about it.
4| Not drying properly
It's important to dry cast iron thoroughly after use. If you don't do this properly, you'll quickly develop rust on your pans. This isn't necessarily a disaster, as rust is easily treated, but prevention is better than cure.
5| Do not re-season after use
After use, it's important to thoroughly clean the pan with hot water and scrub off any residue with a cleaning pad. Read more at www.thewindmillcastiron.nl/inbranden
It takes some time and a little effort, but then the pan will have a new, protective layer again.