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Used to scrub my skillet like a maniac, now I just let it sit
Back in 2019 I'd attack my Lodge with steel wool and dish soap after every meal, then spend 20 minutes re-seasoning it on the stove. My wife laughed when I said I was 'ruining the flavor' but she wasn't the one scrubbing carbon off for two years. Last month I switched to just hot water and a stiff brush right after cooking, then a light wipe of canola oil. Now cleanup takes 3 minutes and the pan actually cooks better, has anyone else had that same panic moment where they thought they wrecked their seasoning for good?
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