"tenplay" > wrote in message
...
> Thanks for all your responses to my earlier post. Except for a couple
> of you who choose to season your skillets with salt, the rest of you
> recommend use lard, Crisco, frying bacon, etc.. In other words, using
> cast iron skillets is not for those who are trying to minimize the use
> of fat in their cooking. Am I understanding it correctly? I thought
> that I was avoiding the need to reseason the skillet by buying a Lodge
> preseasoned skillet. But evidently that is not the case. It seems that
> it is a constant concern and chore to keep the skillet properly seasoned
> through numerous uses and cleanings. So using a cast iron skillet is
> not a carefree choice but rather a high maintenance one (compared to
> nonstick pans).


Getting it properly seasoned takes time. Months of use to be exact. Once
well seasoned it is very easy to maintain. Never scrub it out or let it
soak. Just wipe it clean with a paper towel. If you have to wash it use
very little soap and a soft sponge only. Always dry it so it does not rust.

Once seasoned they are practically carefree.

Paul