I've noticed wit my cast iron t is all about how you clean it. I only clean my skillet with HOT water and elbow grease. Your skillet should be gaining flavor with each use. Once in a blue moon you should soap and water it, and re-season it. I use lard, and bake it in the oven personally.

If I am frying with grease, I just wipe it out. If I am cooking Gravy, a little soap and water. I use olive oil to season as it will no go rancid.

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A truely successful life is mostly based on how well you handle PLAN B.

I have a lot of cast iron, even my grandmother's wagner chicken fryer. I keep them seasoned by never wahsing them with soap or putting in the dishwasher. Rinse, drain, and wipe dry.

An easy way to reseason a cast iron skillet is to fry up a pound of bacon every day, just drain the bacon grease and wipe down. The skillet will be seasoned just before you die of a heart attack.

I use olive oil also. If I have a little excess I pour it into a stone lamp. It makes a good light and doesn't stink like petro candles.

Grizz