salgud wrote:
> 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.
The OP did mention cooking eggs (after, I would assume, the bacon) so that
might mean draining off most of the fat, and requiring the scrubbing (with
the aforementioned salt) and possibly then adding more oil to season the
pan.
> 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.
Absolutely. Whatever works best. Just skip water and soap and keep it
seasoned with repeated use. I love my cast iron!
Jill