4 ms·
Past the initial seasoning, I've found that just using the pan helps a lot. My problem has been that I've a lot of rough (and very hard) cruft built up on the o
by dunham 6y ago
Past the initial seasoning, I've found that just using the pan helps a lot. My problem has been that I've a lot of rough (and very hard) cruft built up on the outside and the upper part of inside of the pan.
+1 on the squirt bottle of oil, I started doing that a few years ago and it was game-changing. Previously I'd just pour a little out of the original bottle when I was cooking, which was a lot less convenient than having something appropriately sized and within arms reach.
- kevinmchugh 6y agoYes, I didn't say it above, but the best thing you can do, maintenance-wise, is just use the pan. Anything that makes that harder (requiring unusual ingredients, making cleaning harder) is a net negative. Anything that makes it easier (having oil at hand, soap and sponge to clean it) makes it better.