The day I realized I was wiping my cast iron pan wrong for 6 years

I always scrubbed my cast iron skillet with soap and water after cooking. Thought I was keeping it clean. Then my buddy from work came over to cook steaks last Saturday and saw me do it. He looked at me like I just kicked a puppy. Told me I was stripping the seasoning every single time and wondered why my eggs always stuck. I had been wondering why the pan looked dull and patchy. Turns out a dry paper towel and a little salt is all you need. Anybody else get told they've been doing something basic the wrong way for way too long?

2 comments

2 Comments

lindag331mo ago

Oh man, I feel your pain! I did the exact same thing with my first cast iron pan for years until my grandma set me straight. She had me scrub it with coarse salt and a little oil instead, and now everything slides right off.

karenh561mo ago

Wait, you're actually recommending SCRUBBING your cast iron with SALT? Doesn't that just scratch the heck out of the seasoning you've built up? I've been told for years that you NEVER use anything abrasive on cast iron or you'll ruin it. And using oil with the salt seems like you're just making a salty paste that'll leave a greasy mess. Honestly, I've always just rinsed my pan with hot water and a stiff brush, then dried it on the stove and rubbed a THIN layer of oil on it. Works perfectly. No scrubbing, no salt, no drama. I don't get why people overcomplicate this stuff.