Q: After plating your meal, rinse the skillet with hot water. To remove any cooked-on food, try using a kitchen towel or nonmetal brush with a mild abrasive, like coarse salt. Do so while the pan is still warm. The goal is to preserve the nonstick surface a "seasoned" pan has built up. If necessary, use a few drops of a mild dish soap on a sponge - but only do so occasionally. Never bleach your skillet or wash it in a dishwasher. Never allow your skillet to soak. In short, scour, rinse, and dry the pan as soon as is convenient after cooking. Use steel wool only to remove any coating that becomes sticky, or to remove any rust deposits as soon as they develop. Re-season the pan in these scenarios. If you're serving directly from the skillet, be sure to clean it immediately following your meal. Never allow anything wet, such as a fruit pie or frittata, to be served from the skillet. Transfer the food to another dish and wash the skillet immediately. Your skillet's greatest enemy is rust. The greatest risk of developing rust is related to insufficient drying after cleaning. There are several theories about the best way to dry a cast iron skillet. At a bare minimum, thoroughly wipe down the inside and outside of the skillet with a dry towel. Designate one of your kitchen towels to be used exclusively to dry your cast iron. This will prevent other towels from getting heavily smudged, and will ensure you're not dirtying your pan with unknown towel contaminants. Every couple times you wash your skillet, wipe down the well of the skillet with fat, such as flaxseed oil or lard after drying. This will likely be enough to keep your seasoned skillet's non-stick surface in good shape. In those cases where you have to remove some of the coating to remove stickiness or a bit of rust, do a more involved re-seasoning. Apply a film of fatty material - ideally flaxseed oil - to the entire surface of the pan, inside and out. Bake the pan at 350 for one hour, with foil or a baking pan on the rack beneath it to catch drips. Allow the pan to cool completely in the oven. A teaspoon of flaxseed oil is plenty for a 10-12in (25-30cm) skillet. Apply whenever the skillet looks visibly dry. Putting away other pans that are still wet may wind up getting water on your cast iron and causing rust. Prevent this by storing your cast iron separately, perhaps by hanging it up. If you do store your skillet with other cookware, place a sheet of paper towel in the well of your skillet to collect any water that sneaks into it. Always let the skillet cool to room temperature - in part to absorb any added oil - before putting it away. This is pretty much the only thing you shouldn't ever use a cast iron skillet for. Boiling water will increase the likelihood of your pan rusting, the cast iron worst case scenario.
A: Clean the skillet immediately after using. Dry the skillet thoroughly. Re-season your skillet. Store cast iron carefully. Do not boil water in your skillet.

Q: Not all forwards can play with the same style. The biggest variable is how many other strikers you're playing with, as this greatly changes how you handle yourself. If you're the only one up top, you're going to want to stay high up on the defense, spreading the field for your team. If there are three strikers, you're necessarily going to have to come back on defense at times. The high forward, used to hold onto the middle of the field and create space, is often called a center forward. They are big targets who hold up the ball and create offensive space for others. Wing forwards, or wingers are basically offensive outside midfielders. They must be excellent one-on-one dribblers with great speed and crossing ability. Strikers often hold underneath a center forward who controls the ball with his/her back to goal. Their goal is to get the ball to a striker in a dangerous position, making the striker your fastest ball-handler and shooter. As the center striker, you need to create space for the rest of the team, so hold the off-sides line as deep as the defense will let you. When you get the ball, try to turn to face the goal, but know that this isn't necessary; you simply want to hold the ball as your teammates sprint up to support you. Your goal is to suck the defense in, forcing them to play you so that they open up oodles of space along the wings. If there are two center strikers, try staggering yourselves with one up higher and one sitting closer to the midfield. This opens up space for both of you to each sideline, as well as for dangerous combination play in the middle. As a striker, you need to be looking for shots. Whether as part of a 2-person or 3-person system, striking forwards want to get the ball facing the goal whenever possible. Strikers are trying to create just enough space to get a shot off, punishing the defense for lapses and laziness. Your bread and butter is going to be quick, one-touch passes and one-two combinations, or throwing a quick scissors and ripping a shot with space. Don't stand around with the ball -- keep it moving and always look for shots, making 10-20 yard sprints through the defense for quick, slotted passes and shots. Shooting, even when you don't score, is useful. As defenses feel shots coming from further out, they will push up to prevent you from shooting more often. This often opens up space behind them for through passes and crosses. Attack the end line ruthlessly, driving down at defenders and forcing them to make tackles that lead to corners and deep throw-ins. Your goal is to get the ball down near the end line and then put it into the box, preferably as the defenders are running towards their own goal. Furthermore, keep your eye on the middle of the field. If the center defenders are getting lazy or seem to forget about you, a sharp diagonal run straight at goal will open you up for crosses, through balls, and shots. As soon as your team wins the ball, get out as wide as possible. This will stretch the defense considerably, making tons of space for you and others. Depending on the team formation, a winger may be expected to play a lot more defense than most forwards. Be sure to coordinate this with your coach and outside backs. Notice what they do without the ball. Next time you watch a professional game, pay attention to where the forward is when they're not touching the ball. Note how good forwards are always moving, which makes the defense constantly look up and readjust. As you watch more, pay attention to how the two or three forwards work together, holding their space and crisscrossing to manipulate the defenders into creating space. Watch both teams' strikers. How does their movement differ? What do the strikers do in different parts of the game? If a team is winning, they tend to sit back, whereas losing teams like to push strikers up further to create goal-scoring opportunities.
A:
Tweak your strategy and runs depending on your team's offensive system. Hold the space up field as far as the defense will allow. Control and direct the middle of the field quickly and efficiently. Focus on quality crosses and dangerous diagonal runs in the winger position. Watch professional forwards.