On 12/14/2010 03:23 PM, Steve B wrote:
> > wrote in message
> ...
> On Dec 14, 10:13 am, > wrote:
>>
>> <lol>! I wash my cast iron pans out with soap and water between every
>> use, dry them and give them a light coating of oil when done. The only
>> time I've ever had to re-season was if I deliberately stripped a pan, or
>> accidently scorched it!
>
> I do the same, wash gently with soap and water. Set it back on the
> element on low to dry thoroughly and then apply
> a coat of oil before storing.
>
> To me the best seasoning of a cast iron pan is just constant usage.
>
> reply: IMHO, there are three schools of thought. One, let it get as gungy
> as you can. Two, wash lightly between uses, and oil. Three, scrub down to
> the iron every time.

I don't do any of those things. I clean cast iron pans with water
between uses if necessary (no soap), and don't oil between uses. Nice
and seasoned, and I only have to reseason them very rarely. When that's
necessary, I scrub down to the iron, oil, superheat, wipe out, and oil
again before using.

Serene
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