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Truly good seasoning can take a long time.
A few tips for preserving/building seasoning:
- When you're done cooking whatever, remove the food/eat your meal, but let the pan cool on the stovetop. Do NOT immediately fill it with water to cool it down.
- Once it's cooled and everything is out, fill it with water. No soap, just water. Soaking in dish soap can ruin the seasoning somewhat. Let it sit for hours at least if there is stuff stuck to it.
- Then, wash it with soap. Dry it. Spread a thin layer of oil (canola given price/heat tolerance) around the bottom and sides. Set on a low flame/heat so that it doesn't smoke or anything like that for 15-20 min. Again, let cool, wipe any excess oil off with a napkin or something but don't try to remove the oil entirely.
Do that every time. You're basically doing a slight re-seasoning every time you cook with it.
I rescued some cast iron pans from the grandparents' belongings after they had passed. They were already pretty well seasoned, but now the one I use most often is gloriously seasoned. Fully coated, always glistening, etc.
What I do is fill with water (after a bit) and bring the water to a boil, then empty in the sink while scrubbing with a brush under the hottest water possible from the faucet. I then immediately dry it and slightly oil it. It's still hot that the oil absorbs into the pores. Has worked for me for years.
I have read that if you cook a lot of bacon when new for a few months that sets in a good season, too. And, of course, who in their right mind doesn't like bacon? :2razz: