Haha I’m gonna sit here and scrape some crust or get all the oil perfectly gone? No, not a chance. I know who put the oil there. I did. It’s simple.

  • GalaxyBrain [they/them]
    ·
    8 months ago

    There's a balance. I usually give it a blast of hot water and a rub down with a cloth, dry it immediately and throughoutly and then brush it with oil. They keep a working season without getting gross that way. On occasion I'll do a full clean and re-season it after. You can just blast some oil on the pan and bake it for a while and repeat that a couple times and you'll have a less gross season than whatever food you previously made.

    • Des [she/her, they/them]
      ·
      8 months ago

      same here with my cast iron wok. basically get the carbon off so doesn't stain the rice

      if it gets really nasty i may do a tiny bit of soap & water, rinse, and immediately reoil but this is maybe every 10 times

      • GalaxyBrain [they/them]
        ·
        8 months ago

        I just deglaze while cooking. Blast either something with acid or alcohol in there and the gunk at the bottom will come right off and also turn into sauce.