This doesnt sound easier. My process is I wash my pan with soap and water, with a sponge. I don't need special equipment. I don't need to oil it afterwards. The

This doesnt sound easier. My process is I wash my pan with soap and water, with a sponge. I don't need special equipment. I don't need to oil it afterwards. There's enough seasoning, it's fine. I'm using oil next time I cook. Other people seem to have a bigger problem with burnt-on bits than I do. I don't know why that is, but I'm inclined to trust my process. Also I like washing all the cooking oil off so I don't have used oil sitting around going rancid. Surfactants are good for that. Acidic stuff is also fine. If my pan looks thirsty afterwards, I've got the squirt bottle and paper towels, it's easy. Cast iron is the least sensitive, most versatile tool in my kitchen. I'm not babying it.