Cast iron should never go above medium-ish heat, especially on your stove top. You will want to let it come up to cooking temperature slowly. Assuming you stove goes up to a 10, start pan at a 2 or 3 for 10 minutes then increase to 4 or 5 for another 10 minutes. Now is the time to add the oil to the pan. High direct heat can warp your pan or burn off your seasoning. Remember, “heat, oil, cook” and your patience will be rewarded.

…or butter, or Pam, or bacon grease, or SOMETHING. Your skillet has an amazing near-non-stick finish, but some cooking oil will be required. There is no need to flood your pan with oil, unless you are frying, of course. A small amount will get the job done. Be aware of the smoke point of whatever oil you are using so the smoke alarms don’t sing you a song.

This can mean a lot of different things.  Don’t slam your pan around the kitchen. Even though iron is strong, it can still crack or break (and so can your stove!). If you do accidentally drop your pan, LET IT FALL and jump out of the way. Just like a knife, if you try to catch it, especially while it’s hot, you will more than likely burn yourself or break a finger or toe. It is way cheaper to buy a new pan if it breaks than a hospital bill.