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A comment on Chemistry of Cast-Iron Seasoning (2010). Parent comment

Re:Chemistry of Cast-Iron Seasoning (2010) by gehwartzen on Wednesday December 13, 2017 @02:57PM (#15917088)
We use our cast iron pan almost daily and I fully agree the key is using enough fat. Generally after scraping out any solids I give it a quick rinse with soap and water, place it back on the burner at a low heat for a minute to drive off any remaining water. Every few days I might give it a light wiping with coconut oil.
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Re:Chemistry of Cast-Iron Seasoning (2010) by bigtex on Wednesday December 13, 2017 @03:32PM (#15917407)
We put olive oil on the pan and then wipe it with a paper towel so that it is only a very thin layer. I then use a tablespoon of butter to cook scrambled eggs. If the pan is the right temperature it is usually super easy to clean.
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