Cast iron pan seasoning: the secret

I have found the secret to keeping a good seasoning on a cast iron pan.

For years I struggled with this: I’d try to scrub the pan clean and couldn’t seem to do it with out soap and water, but this would take the seasoning right off. Then I’d have to go through this whole process of oiling the pan and putting it the oven for an hour, which would stink up the kitchen.

Here’s the secret: get the pan as clean as you can with hot water and scrubbing, but don’t worry too much about stuck-on food. Then dry the pan and pour a tablespoon or two of cooking oil in it (I use canola). Then add salt (I use cheap iodized salt), about the same quantity that you added of oil. Take a cloth and scrub the oil/salt mixture into the pan. The salt will scrub off the debris, while the oil will season the pan. When the stuck-on food is scrubbed off, wipe the pan clean. You’re done!