Quote:
Originally Posted by Buzz
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.
|
No, I don't reseason after every use, unless I'm breaking in a new pan. And no, I don't hardly ever do that oven reseasoning except at the very, very beginning. I cook in the pan, clean it, smear some oil and put it on a low burner for 10-15 minutes while I do other things.
And I sure as hell don't use cooking spray. Unless you're using one of those pump sprays with olive oil or something, you're adding whatever additives (like alcohol, lecithin, and "propellant") to your cast iron. I'd highly recommend you just put a teaspoon of canola oil in the hot pan and smear it around with a paper towel.