Before using a pot or frying pan for the first time, sprinkle salt into it, then rub it around with kitchen paper with a little oil on it, this prevents food from sticking. The seasoning will last longer if you cook on an open fire or solid fuel stove, but it will need doing again eventually. Signs to look for are rust spots or food tasting of iron. Over time, a well cared-for iron pot will develop a wonderful patina; this is thick and black, thinner on the middle. Do not scrape it off as "dirty" but preserve it carefully as it is better than commercial non-stick. You may use metal spoons etc. to stir, but if food gets burnt onto the bottom don't scrape it, dump the rest of the food then return the pan to the fire to burn clean.

To preserve the patina, washing should be kept to a minimum, don't use detergent, and don't even think about a dishwasher; frying pans can just be wiped out with kitchen paper. If meat is stuck to a fork or spit, burn it off in the fire then re-coat with lard and warm, through so the pores of the iron fill with the fat. Before putting away ironware, (including knives) which will not be used for a week or more, give it a rub over with cooking oil or a lump of suet wrapped in butter muslin. Candle sticks, pot hooks, pokers, etc. are supplied coated with a traditional black wax finish. This will protect them from rust if kept indoors, but in a damp environment rub with an oily rag occasionally