Rhaenyra and Laenor supporting each other (based on this post by @baelathebold​)

their pans:

Non-stick pans and skillets are best for medium heat as they don't conduct heat as well, and for wetter foods like eggs and fish and pancakes.

On the other hand, cast iron pans and skillets don't have a built in protective coating. The metal will absorb grease and fats as they cook, building up an equally efficient non-stick coating of its own. And without the chemical coating that non-stick pans come with, there's no risk of any of it flaking off or melting into your food. They can handle higher temperatures without damage, and they get hot faster on the burner. Beef, pork, and chicken are best cooked on cast iron.

Scrape off food remnants with a cast iron scraper

Scrub any remaining bits off with a stiff brush and hot water

Put the wet pan on the stove and turn the burner on to heat up the pan and evaporate the water

Pour a small amount (about a teaspoon, depending on pan size) of high-temp oil (i prefer avocado oil for this) into the pan and coat the inside of the pan by rubbing it in with a paper towel

The pan should be a bit shiny but have no obvious pooling oil

Heat the pan until just a little bit of smoke is rising off it

Turn off the stove and let your pan cool there

A rusty cast iron skillet is NOT ruined btw, it just takes some work to restore it. Mostly, disposing of the body of whomever let it get to that rusty state.

Additionally, if you are like me and handwash the fucker anyway (and reseason, I have never ruined a cast iron) do not EVER put a hot cast iron skillet under cold water. My dad did that and THUNK!! It broke. He was not a smart man.

Otherwise ++good.