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?

2 comments

2 Comments

harper_murphy8d 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.

jason11211d 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.