So here goes a PSA on cooking with cast iron, for most part that is all I cook with. The occasional no stick but for most part exclusively cast iron. Now everyone has their own sequence for cleaning but I can assure the one thing we all have in common is no soap. I will post the three phases of the process below.
A: cook whatever you want
B: rinse and scrub with hot water only
C: return pan to stove, heat it up to open metal, dry out any freestanding water.
D: once pan is dry and slightly hot wipe in a dash of olive oil. She is then ready for next meal!
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