Jafo,
Heating a pan to dry it and help reseason it are not the same things as pouring cold water into it.
As noted, I don't think liquid oils are the best seasoning media for cast iron. So we do things differently. For instance, for the final drying, I merely warm the pan over low heat to evaporate any remaining moisture (after I've towel-wiped it). Then I rub the still-warm pan with additional shortening, to replace any of the cure that may have leached out.
While we like to say we are preventing rusting with the application of new grease/oil, that's not really true. There is no way that a properly cured cast iron piece will rust unless kept in contact with liquid water for a long period.
The operative words there are "properly cured."
Did I ever mention that soap and cast iron don't mix?
|