Yeah it's not needed, here's what I do after watching Cantonese cooks treat theirs. Just buy this (obviously not at that price). https://www.amazon.com/Sunris

Yeah it's not needed, here's what I do after watching Cantonese cooks treat theirs. Just buy this (obviously not at that price). https://www.amazon.com/Sunrise-Kitchen-Supply-SYNCHKG102693-Bamboo/dp/B01M16T14U https://www.amazon.com/Sunrise-Kitchen-Supply-SYNCHKG102693-... After cooking, while the cast iron is still hot, give it as little water as possible and just scrub all the food off. rinse with plenty of water, by the end of cleaning it'd still be warm. wipe dry then put it back on the stove I still use electric stove so it's still warm by then and residual heat will dry it. Never needed to season... I use mostly lard/olive oil. Vegetable oil tends to leave a really nasty sludge that's really hard to clean so I stopped using them.