Originally Posted by jennyema
Once your skillet is decently seasoned don't be too afraid to your soap and hot water when you need it.
They key is to rinse well and DRY completely.
Veg oil usually leaves a sticky film, which is why I like to use crisco.
My father's skillet is 40 years old with 40 years worth of seasoning and he's shoot me dead if I got soap near it.
My dad's pan is also 100% non-stick. He can cook anything in that and nothing sticks to the bottom.
I really want my dad's pan.