Used to scrub my skillet with soap every time, now I just hit it with salt and a rag

I switched to the salt method after I overheated my pan trying to reseason it from scratch last spring, and I noticed the seasoning actually gets better instead of peeling off. Has anyone else found that less cleaning means fewer problems?

2 comments

2 Comments

clairepark1mo ago

And that's exactly what happened with my grandmother's old cast iron that I inherited. She always used soap and a stiff brush, but after about ten years of me doing the salt thing, the surface is like glass now, smooth as anything. I will say though, just last week I had to scrub with soap after a fish fillet left a stubborn smell that salt couldn't touch. So I keep both methods handy depending on what I cooked, but the salt is definitely my go-to for daily care.

marymorgan1mo ago

Huh, I gotta disagree with you there. Ten years of scrubbing with salt just seems like a lot of extra work for not much payoff.