LogFAQs > #891390724

NightMarishPie posted...

Have you used it yet? I want to get one, but I hear cleanup/prep can be a pain with cast iron.

It's not. It's different, but it's not more difficult. In fact, I find it easier than other pans.

Get one of these: https://www.amazon.com/Amagabeli-Stainless-Chainmail-Scrubber-Pre-Seasoned/dp/B01A51S9Y2

It rarely takes me more than a minute or so to get everything off the pan.

Once the pan cools down, I:

1) put in a little bit of water and use the chainmail scrubber to get the gunk out
2) wipe it dry
3) heat it up on low/med heat
4) using a paper towel, apply a thin coating of oil (i use flaxseed), then wait a few seconds and wipe off the excess
5) turn the heat up to high and let it go just until it starts to smoke and then shut it off

Cast iron pains can last the rest of your life, and they're cheaper. Lodge makes really good and inexpensive ones.

Every other pan I've ever owned eventually loses its nonstick qualities. Cast iron doesn't. And you can always improve it by adding more seasoning (i.e. essentially baking the pan with a coat of oil). And if for some reason you don't maintain the seasoning like you should, you can always easily redo it by stripping off the old seasoning with the oven's self cleaning cycle and then seasoning it around 5 times.
---

There's no business to be taxed.