Just realized most people scrub their cast iron way too hard

I watched my roommate scrape his pan with steel wool for 10 minutes last night to remove some stuck eggs. He was going at it like he was sanding wood, right down to the bare metal. I showed him how a quick salt scrub with a paper towel gets everything off in 30 seconds without wrecking the seasoning. He looked at me like I was crazy until he tried it himself. Has anyone else noticed friends or family mangling their pans with heavy scrubbing?

2 comments

2 Comments

andrew_kelly12d ago

Doesn't a good scrub just mean you're starting fresh seasoning anyway?

felix_coleman8712d ago

Three hundred degrees won't touch anything below that carbon layer, though. Isn't a good scrub just making sure the pan is actually clean before you season it?