Cast iron finally clicked after I stopped babying it

For years I treated my cast iron skillet like it was made of glass. No soap, no metal utensils, nothing but salt and paper towels. Then a line cook buddy of mine at a spot in Portland said just wash it like normal and keep cooking. I did that for a week with bacon, cornbread, everything. It got better, not worse. The seasoning built up way faster once I stopped fussing. Anyone else find that the less you care, the better the pan performs?

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robert_roberts22d ago

I used to be in the same boat, thought soap would ruin everything and scrubbed with nothing but salt. But once I just treated it like a regular pan and stopped worrying, it honestly seasoned up faster than it ever did when I was careful.