Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

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New to this. How oily should my pan be between uses? (sh.itjust.works)

submitted 1 week ago by clay_pidgin to c/[email protected]

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I've only bought the pan a week ago and used it three times. Hot dogs, eggs, and steak.

When I'm done I clean it with a scrubby sponge and once with a little bit of detergent, then put it on the stove to dry quickly. Then while it's hot I smear maybe a teaspoon of vegetable oil on it with a paper towel "brush".

In between uses it's wet with oil, as you can see in the picture. How much residual oil should there be? I had the impression that it would be dryer.

Also, how much should I scrub? I am not going to leave crust of beef on there, but I also don't think it's supposed to be scrubbed back to new smoothness.

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[–] [email protected] 1 points 6 days ago

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.