That's true....you do sort of season it each time you cook in it, but to keep it seasoned well, do the following:
1: use little or (if possible) NO soap when cleaning it.
2: dont use harsh abrasives such as SOS
3: before first use, clean well, then get super hot and pour oil in it. Wipe down and repeat heating and oiling several times.
4: after each cleaning, heat and oil pan lightly
5: don't let the pan sit in water for extended periods (10+ hours) to prevent possible rusting
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My pans have been rusted in the past (slightly). If this happens, you have to use an abrasive such as SOS, scrub it clean, and treat it like a new pan. You have to reseason it.
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If you season it good the first time and lightly season it after each cleaning, over time, you will have a pan that is mostly non-stick and perfect for many applications.
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