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My neighbor's one tip about cold water washing saved my pans from rusting
After he caught me scrubbing my skillet with soap and hot water last fall, he told me to rinse with cold water before drying, and I haven't seen a speck of rust in 5 months, so why does everyone else still insist on the old heat-and-oil method?
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mason_ward8d ago
...and that reminds me, my buddy used to work at a diner and their line cook swore by cold water on cast iron after every single service. He said it made the seasoning last way longer than any fancy oil treatment. One time I tried it on my carbon steel wok and honestly the water sizzled so loud I thought I cracked it, but nope, thing's still going strong two years later. People get weirdly religious about their pan methods, I just go with whatever stops the rust.
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