Oldvine
Sous Chef
I've had one cast iron skillet for over 55 years and have yet to need to re-season it. I pour out any food residue/fat, slosh it out with some hot sudsy water until it looks clean, rinse in hot water, turn it upside down over a burner for a minute, turn off the stove and let it sit there. I don't see a need for heavy duty scrubbing
New cast iron or cheaper cast iron can be more porous and harder to cure. The factory coating not akin to Teflon and can't be treated a such.
My dad always said cook a few batches of bacon in a new cast iron skillet. It worked for me and again for our troop of boy scouts.
New cast iron or cheaper cast iron can be more porous and harder to cure. The factory coating not akin to Teflon and can't be treated a such.
My dad always said cook a few batches of bacon in a new cast iron skillet. It worked for me and again for our troop of boy scouts.