FoodBanter.com - View Single Post - Lodge pre-seasoned cast iron

wrote:
> Thanks Jill - this is a big help! (Esp. the advice about using salt...)
>
> Sally

I do even less that Jill. I consider every time I cook, I'm reseasoning
the cast iron. I always use oil or fat when I use the frypan. So I
don't put oil it and put it back in the oven after each use. I clean it
with a special Scotch-Brite that never sees soap (except for an
occasional cleaning and thorough rinsing) and salt and water. I just
dry it and put it away.
Everyone has their own way of maintaining their CI. The important thing
is to maintain it! When I bought mine at a garage sale, it was totally
dried out, useless. No wonder someone sold it. I just seasoned it and
started using it, works great! Just find a way that works for you,
Jill's or mine or someone else's.