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TIL leaving a patina on my cast iron skillet is better than scrubbing it new
Everyone says to scrub down to bare metal and reseason, but after 2 years of just wiping out grease and leaving the black crust, my eggs slide better than day one. Has anyone else stopped fighting the buildup and got better results?
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harper_murphy1mo ago
Stop scrubbing it down, that dark layer is pure gold. Just wipe it clean with a paper towel and a dab of oil after cooking and your eggs will slide like butter.
5
jason1121mo ago
Used to be all about stripping it down and starting fresh every few months. Thought the black buildup was just burnt crud. Then I let it ride for a while and noticed my pancakes and eggs just release like nothing else. Now I just wipe it clean with a paper towel and a tiny bit of oil after cooking. That dark layer is basically free nonstick seasoning from years of cooking.
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