On Sun, 18 Jun 2006 11:54:00 -0500, OmManiPadmeOmelet wrote:

> I go against the grain of most here and I scrub my pans if they get
> nasty using soap and a scrubby. I then dry them and give them a fresh
> coating of cooking oil prior to storing them...

Mine are so seasoned that the only time I need to oil them is if I
make something acidic in them, like tomato sauce, and even that isn't
phasing my skillets much anymore.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.