Quote:
Originally Posted by Fish
Bud.... I really hope you're joking.
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Just funnin' with ya. My cast iron is beautiful. The only time I need to hit it with hot water and scrub is if I do an oven roux. Otherwise it's a wipe out with a paper towel 9/10.
I have my grandma's cast iron that's been around since before I was alive. She's still kicking but doesn't cook anymore and knew I'd use it. I've got one 12" skillet I use all the time, two more smaller skillets and a cast iron dutch oven in the garage I've yet to put into service.