Once a cast iron pan is properly seasoned 'broken in' (this can take some weeks/months of usage) it shouldn't need to be re-seasoned after every use. My years-o

Once a cast iron pan is properly seasoned 'broken in' (this can take some weeks/months of usage) it shouldn't need to be re-seasoned after every use. My years-old skillet gets a scrub with hot water after a normal use; if I've cooked something smelly (e.g. fish) I might use some detergent (and even then it usually doesn't need re-seasoning as long as I haven't soaked it). Only if I've cooked something acidic (tomato sauce) do I need to re-season after cleaning. I don't fry every day for breakfast, but if I did, cleaning my skillet would take about the same time as it would to stack it into the dishwasher.