this post was submitted on 23 May 2025
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Cast Iron
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That's the neat part. You don't need anything between cooking sessions. If you always cook with a bit of fat, the seasoning will build up over time and will keep the pan protected from rust. I deliberately reseason maybe a couple times a year.
The truth is, cast iron and carbon steel don't need excessive babying. My only tools to keep mine in top condition are a flat spatula and a thick bristled brush (natural fibers, no plastic as it could melt). After cooking, I always do the following :
No need for soap, reheating, constant seasoning upkeep or oiling. If your seasoning isn't flaking off, which it shouldn't, it's good to go. Even a few rust stains or gouges in the seasoning can be brushed off and seasoned over.
Just to add to this, a flat steel spatula was a game changer when I got my cast iron.
I bought new cast iron with a very coarse surface and the spatula helped grind down the larger imperfections and that helped the seasoning build up smoother.
This sounds doable. Thank you!