Quote:
Originally Posted by Jaglavak
The key to getting a really good seasoning is to never, ever let soap touch the pan. That also means the fry pan can only be used for frying greasy stuff, and not boiling anything. I wash mine under warm water using a plastic scraper, and then wipe on a layer of oil to store it. After a few times around it's nearly as nonstick as teflon including fried eggs with no sticking. The dutch oven will be for pot roasts and chile and whatnot, so don't even try to season it. |
Ideally, water will never touch my cast iron skillet at all. I scrub mine while it's still quite warm with oil and salt and a clean, dry cloth -- yes, it means more laundry but preserving the seasoning is more important to me (and oh, the perfect omelets!).