On Wed, 1 Dec 2010 09:37:48 -0800 (PST), spamtrap1888
> wrote:

>While not part of the cast iron cult, I do have a carbon steel wok
>which needed seasoning. I always wash it and put back on the stove,
>burner set on high, to evaporate all the water. Then I may wipe it
>down with oil (peanut), depending on how I think it looks.

If using cast almost exclusively puts me in a cult then count me in.
IMO many of the things said here about cast are just plain silly. I
use soap and water. If the pan is bad enough I'll even soak is for
awhile. I don't waste time with salt either. My favorite and most
used piece is a big griddle that spans two burners. A couple weeks
ago it got pretty gunky and I took steel wool to it and oiled it and
tossed it in the oven for half an hour and it was just as non-stick as
before I scrubbed it. I've got an old Griswold that gets used mostly
for eggs and it gets soap every time I use it and it's perfectly
non-stick.

Lou