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A guy at the Eugene farmers market said my pan was 'too clean'
He saw my skillet and said, 'That shine means you're scrubbing off the good stuff.' I'd been washing it with soap after every use for years. Has anyone else gotten similar advice about leaving a little bit behind?
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brian_jackson3d ago
Honestly that guy has a point... a well-seasoned pan should have a dark, almost sticky layer. That's the non-stick part. Scrubbing it shiny with soap strips all that work away and you're basically cooking on bare metal again. It's why food sticks and rust can start. A quick wipe and a light oiling is all it needs.
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