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There is a pan hanging on the wall of my kitchen that has been in this family longer than I have been alive. It is black as coal and smooth as river stone, and eggs slide across it like a sled on fresh snow. And in all its years, that pan has never once been scrubbed with soap.
Most folks buy a cast iron pan, fight with it for a year, and give up. It goes rough, it goes sticky, a little rust starts in the corner, and every fried egg is a battle. But the old ones lasted a hundred years, and there is no secret to it that anybody meant to keep from you. It just got lost. So let me show you the way my grandmother cleaned hers, and her mother before her.
In this video:
✓ Why the black seasoning is your real non-stick, and how scrubbing tears it off
✓ The honest truth about soap on cast iron, and why hot water while warm makes it needless
✓ How to clean a greasy, cold, stuck-on pan the gentle way
✓ Why you must never pour cast iron grease down your drain
✓ The cold-water mistake that cracks a pan in one heartbeat
✓ The shine that tells you your seasoning is still whole
✓ Coarse salt and a woo
