Bonnie has 6 or 7 pots and pans, that she uses .
I never mess with them.

Do NOT use olive oil to season. The reason? After it is seasoned (heated in the oven or smoker), it will be sticky.

Vegetable oil, Crisco, etc works fine. I also like avocado oil because of it's high smoke point.

One nice thing about cast iron, you don't have to hold the handle as you stir what you're cooking.

I just wipe it out, rinse with hot water, and wipe again. Easy peasy.
It’s used for specific things: hash browns, pretty much any meat, fish, anything I want to move from oven to stovetop to finish (or vice versa). It has an accompanying lid, so a kind of Dutch oven, I guess? It’s fairly old, and both the lid and pan are heavy enough to make me consider before using. I have a lighter cast iron skillet that’s about the same diameter- maybe a different maker. I don’t use that one as much. Smaller ones too, for single serving homemade breads and single serving meals. Again, just wipe and I’m done.

Typically stored in a side cabinet, and I have my favorite stainless steel skillet for most other things.

When I bought my first Stargazer I went with Buzzy Wax to keep seasoned. After cooking, I dry the pan, put on stove at low heat, fold a square of paper towel and apply a coating of BW. I leave the heat on medium low for 10 minutes, then wipe off with another piece of paper towel. Both my skillets and my carbon steel wok get this treatment.

quote:

Originally posted by Oregon:
I never clean my cast iron while still warm. I'd rather eat hot food.

Even if you don't eat fast CI takes forever to cool down.

quote:

I just wipe it out, rinse with hot water, and wipe again. Easy peasy.

Yeah... it's hard to get used to not using the Dawn dishwashing soap on it.