Quote:
Originally Posted by Fried Meat Ball!
That's correct, but you'll want to do a couple rounds right out of the box.
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You re-season after every use? Screw that, I run it under hot water while hot and deglaze. Wipe it out, give it a light coat of cooking spray and call it good. I think of re-seasoning as coating the pan in oil and smoking it in the oven? I'm not doing that every time I cook an egg.
To me cast iron likes repeated cooking with minimal clean up. The food and grease left over from the last time I cooked is the seasoning. It's a build up of left over crud that turns people off but tends to make everything taste better. Kind of like leftovers that taste better the next day.