I COOK like a MAN. With a CAST IRON SKILLET. And then I DRY IT GENTLY with a CLOTH. And ANOINT IT'S FACE LIGHTLY WITH OILS. And then put it in its SPECIAL AREA like a LITTLE PRINCE.

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  • Frank [he/him, he/him]
    ·
    1 year ago

    I just leave mine unwashed between uses then quickly scrub it out the next time I need it. Like an animal.

    • TrudeauCastroson [he/him]
      ·
      1 year ago
      1. Leave it on the stove, live in slight denial going "eh, if I don't wash it, then that's the seasoning"

      2. realize it's gross and covered in blackened oil from charring stuff at high heat

      3. Quickly washing it anyways before using it, and realizing you could've just had it clean the whole time

      • Frank [he/him, he/him]
        ·
        1 year ago

        I've never had charring problems, largely because due to neurospicy reasons i can cook only one thing, but i can cook it perfectly.

        • TrudeauCastroson [he/him]
          ·
          1 year ago

          I meant like, charring on purpose to get that sear you can get consistently on cast iron.

          I set the smoke alarm off most of the time when I cook, but that crust on stuff is worth it

      • Shinji_Ikari [he/him]
        ·
        1 year ago

        Leave yesterday's breakfast congealed butter out of this. The pan was hot okay.