Switched from soap to salt scrub for my lodge pan

I've been using my 12 inch Lodge for about 4 years now. Always washed it with a little soap and a stiff brush. Worked fine but the seasoning always felt a bit thin. Last month I tried using coarse kosher salt and a paper towel instead. Just pour a handful in, scrub the greasy bits off, rinse with hot water. Total game changer. The pan surface is way smoother now and eggs slide around like nothing. Has anyone else tried this salt method vs soap?

2 comments

2 Comments

schmidt.amy1mo ago

My sister actually did this with her old 10 inch Lodge last year and I was skeptical at first. She used sea salt instead of kosher cause that's what she had and it worked just fine, the pan got way smoother after a few weeks. I tried it on my own 12 inch after seeing her results and yeah, the salt scrub really does fill in those little rough spots better than soap ever did. My eggs don't stick at all now even on medium heat, which was never the case before. I mean, soap works but it seems like it strips more than necessary, the salt just lifts the gunk without messing with the seasoning underneath.

sam_anderson1mo ago

Sea salt instead of kosher?" Man, your sister really lives on the edge.