> Who wants to do that everyday for breakfast? My go-to breakfast (literally, maybe once or twice a month I'll do something different) is an egg sandwich, wit

> Who wants to do that everyday for breakfast? My go-to breakfast (literally, maybe once or twice a month I'll do something different) is an egg sandwich, with a slice of taylor ham cooked in a small cast iron skillet, then an egg fried in an egg ring in that same skillet (while that's going on, toast an english muffin, then toast the top half again, this time with a chunk of fresh mozzarella on top). Once I assemble the sandwich I give the skillet a quick rinse with a non-abrasive scouring pad, then set it back on the range (which is off, but still hot). Without exaggeration, I've made this meal several hundred times, and that skillet is far and away the the best of my cast irons when it comes to the quality of the seasoning, with no more care than what I just described. You really shouldn't have to reseason cast iron after every use (in most use cases, the seasoning should improve with use).