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My neighbor's comment about his grandmother's skillet made me think about how we treat our pans.
He said, 'She just cooked with it, never babied it, and it was perfect.' I realized I was spending more time worrying about the seasoning than actually cooking. I used to scrub it with salt for 10 minutes after every use, but now I just give it a quick rinse and a light oil. Has anyone else moved from being overly careful to a simpler routine?
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lucas3646mo ago
I get where you're coming from, but that approach would ruin my pan. A quick rinse doesn't remove stuck on food for me, and I'd end up with a sticky mess. The salt scrub takes a minute and keeps the surface smooth for cooking. Maybe it depends on what you're cooking, but a simple rinse just doesn't cut it.
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christopher_west16mo ago
You're right about the sticky mess. I used to just rinse my cast iron too, until I cooked some sausages that left a real greasy film. The next time I used it, everything burned and stuck. Now I do the salt scrub after anything with fat or sugar. It's not much extra work and the pan stays non-stick.
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jade325mo ago
Something similar happened with me and bacon grease, the salt scrub totally fixed it. Now I do it after any fatty meats and my pan stays smooth as glass.
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