Don't be ghey and use soap. If you can't remember how to use a skillet with the proper grease and something sticks, use coarse salt embedded in a cotton rag to scrub but please re-season it.

Have the 10 and 12. Great quality, first cook in each was a pound of bacon. Only rinsed of with hot water, wiped with crisco and heated back up a bit to dry

This is blasphemy

Honestly never had a time where using soap was necessary

I use lard for seasoning. Also don’t use soap and use on a glass top stove.

when you use one of the pre made seasonings that use Grapeseed Oil, Sunflower Oil, Beeswax, etc, you will get a much better and slicker coating. They have a much higher flash temp , so when you bake them in, its almost like they become a nonstick polymer.

Except most of ours are Griswold

Lard Lard!

I’ve never used one of the premade seasonings but I’m not against trying it. I actually cook with lard occasionally like last night. Red beans, cornbread, and fried potatoes. My wife still freaks out when she sees the Lard come out. Doesn’t stop her from eating it though. I’m pretty sure most non chain restaurants still use lard by the 5 gallon bucket.

I may try one of these. I always have used lard with great success, we keep it on hand for making tortillas, but no reason not to try one of the pre made ones just to see.

I fry with bear, beef and pig lard all the time. My three go to oils are beef/hog lard and avocado.


this is what I started using for seasoning and been happy. Its an easy process but takes a few hours for initial set in.


https://castironchris.com/seasoning-maintenance-compound/

Hopefully not because AOC said not to.

Use soap, don't use soap. You do you. It's fine either way. I'm sure I've used soap on mine and will again. I just don't recall the last time I did. Why would I when almost always I simply wipe it out and it's good to go. At most I might a use wooden spatula or even a chain mail scrubber. But, I also use metal spatulas for cooking.

My process:

* Preheat
* Cook
* Wipe [immediately]
* Put away

Notice I didn't even add more oil ("seasoning") before put away. I almost never do that. The best way to season is to cook.

Somehow my elderly mother can figure out to use Cast Iron on her glasstop without an issue.

So, on a side note, if you preheat your cast with enough oil or lard to cover the bottom before adding your cornbread mix then you will have a whole new experience. That’s right, put the pan in the oven with the lard and allow it come to temperature, pull and sit on your glass top, add solution, return to oven. Old folks rules, I just follow them.

Just enough to pool but don’t go short, more is better than less. For lack of a better term it will fry the entire outside surface while keeping the pan untouched. The oil doesn’t affect the cornbread consistency overall. Just the crust.

Pretty much exact same as your minus I use used a pre-made seasoner and baked it in @450 for a few hours up front.

I do put a paper two between skillets when I store though. Stainless chain mail scrubber is a Must.

This is the way.

A quick and easy way to boost seasoning.

I've had good luck with only hot water and a plastic scrubber. It has always stayed slick and has a sheen to it.

I thought of something, which may or may not be a sign on this subject. I have been on a diet and eating more rotisserie chicken lately. There is something about chicken fat and getting it off of my hands. I was having to wash my hands a bunch of times in scalding hot water with dishwashing detergent. Then I started using Fast Orange and problem solved.

Anyway, if scalding hot water AND dishwashing liquid won't get the grease off my hands then only scalding hot water and a plastic scrubber is certainly leaving a seasoning on the skillet.

Don't know if anyone cought my reference on the last cast iron thread, but for those of you that don't wash your skillets (which I think is just about everyone), do you hang your cast iron skillets or do you toss them in a cabinet with oil all over them? Just curious.

One or two of mine pretty much live on the stovetop. They get cooked on usually twice a day. Otherwise, it gets stored in a cabinet...but not with "oil all over it". it gets rinsed (with hot water, no soap), and if need be, a little scrubbing, then gets wiped down. Put back on the stove to heat up and dry. A dab of oil inside the pan to get a light coating on the inside of the pan after it cools a bit, and into the cabinet.

Neither. They don't hang. They are not covered in oil.

Thanks. Sorry I just meant oil in the pan, not necessarily all over it.

Grit, the two WW I tried to give you on the last thread. One I cleaned up and used for cornbread yesterday, the other is raw as it was.

Either way, dry on the stovetop and leave there unless I need the space then put in the cabinet. No paper towel. Mine are not the best cared for for sure, just to note.

Still no. I rarely add oil inside of the pan when done.

Season mine with Crisco shortening. No soap. Most of the time it can be cleaned while hot using towel/paper towel and hot water. I use a stainless chain mail pad if needed for something sticking. .

See other cast iron thread.

I mean Cookware thread, lol.