jmcquown wrote:
> 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.
When I cook eggs, I just clean it out with salt, wipe it dry and put it
away. For me, the re-seasoning it gets in normal use gets it through
eggs, which I cook with a little butter, and anything else that might
slightly deteriorate the seasoning. But if you like doing it, keep
doing it. Everyone is different.
>
> > 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
Agreed!