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My cast iron skillet went 3 months without a deep clean and got BETTER
I moved into a rental back in May and my new stove has this weird hot spot on the left burner. Instead of babying my old cast iron pan, I just rotated it every couple minutes while cooking. But here is the thing, I got lazy and stopped scrubbing it hard. I only used hot water and a stiff brush, no soap, no chainmail, and wiped it dry with a towel. After about 3 months of that, the seasoning built up so even that I flipped an egg with NO oil last Tuesday. I was honestly shocked because every guide online says you need to strip and reseason. The pan now has this glassy black finish that my old method of soap and reseason took years to get. Has anyone else found that just NOT cleaning the thing is the actual hack, or am I the only one who skipped the fancy routine? I still worry about rust if I leave it wet, but so far zero issues in humid Dallas weather.
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