Cleaning a Cast Iron Pan Without Ruining the Seasoning : Cooking
We both know that the ‘seasoning’ of a cast iron pan may be mystical clap trap. Still:
What is the best method for cleaning a cast iron pan without washing away all that goodness? I always end up with a little excess oil (or a lot when cooking bacon) and food particles when I’m done cooking. I usually just give it a good rinse with warm water and wipe with a paper towel (and I obviously never ever use any soap), but I feel like I lose a bit of the non-stick properties if I’m too aggressive. Any tips?