"HeyBub" > wrote in message
...
> Robert Allison wrote:
>>
>> The problem is that the metal is very prone to rusting, so I have
>> to oil it after every cleaning, and temper it like a cast iron
>> pan. Since I mostly use it on a fish fryer grill (although I
>> will use it on the stove), it has held up pretty well. It ain't
>> pretty by any means, but useful.
>
> How are you "cleaning" it? Wiping it out with a paper towel should be
> sufficient. Do not ever subject an iron utensil (or maybe your skillet) to
> water.

Water is not the problem, as long as you dry it after rinsing. I set it on the
still hot burner after rinsing. I never use soap on my cast iron. I put a little
hot water in it, scrub with a brush, rinse and dry it on the burner. Then I rub
it with a little oil or butter before the next use. Soap will quickly remove the
seasoning.