Quote:
Originally Posted by Macman
I have a Lodge cast iron pan and I season it each time I clean it. I just use dish soap and water and one of those stainless steel scrubbies, works good.
Once it's all cleaned I'll dry it off with a cloth and put a bit of canola oil in the pan and wipe it all around with a separate cloth and that's the seasoning part. Put it back on the stove until the next time I use it.
I also never turn the heat up more than medium on the stove to get it hot and will just use a little bit of oil when cooking.
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Just skip the soap and you’ll be in way better shape. It doesn’t help clean off the food, it just eats your polymerized oil layer (seasoning).
I mean, it sounds like it’s working for you. I basically do the same thing (except the oiling each wash) and my 10 year old pans look brand new and nothing sticks (I also use a metal spatula in it). They’ve had maybe 3 proper long oven baked seasonings. I just encourage you or others to skip the soap.