You have to season after every use right? That's probably a dumb question.

That's correct, but you'll want to do a couple rounds right out of the box.

What's for dinner? Here's mine... (Part 2)
 

What do you use to scrubs it? Aluminum brush?

http://tapatalk.imageshack.com/v2/14...dd89eefb27.jpg

Salt and paper towel.

Nothing abrasive, no soap [grease cutter removes seasoning].

Absolutely no metal brushes.

Salt?

Abrasive without being destructive, think Comet without the caustic chemicals. It'll scrape off the soft non-seasoning stuff like food bits.

I have a nonabrasive scrubber dedicated to my CI. The chain mail scrubbers are recommended by ATK, but I've never used one.

So now pans, besides hurricanes at one time, are females?

Just seasoned it. It's sitting on the stove ready for action soon

Use plenty of oil until you get it well seasoned. What's are going to christen it with?

I'm thinking a ribeye. Going to follow Alton Browns directions. I'm going to add a little butter towards end though.

I haven't made a steak in awhile, but if I can't grill it, I spread butter on it with salt and pepper. Usually in the broiler.

Ribeyes and hamburgers are probably my favorite things to cook in a cast iron skillet.

I went Ribeye for my first cast iron experience last week and it was so good I JIMP.

How do you do your burgers? You put them in the oven too?