Quote:
Originally Posted by Fedorable
make sure zop dries it, it can start to rust and it's a pain to get it ready for use again.
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I just never clean mine until I need to use it again... and even then if it looks clean enough, I'll just cook in it anyways. yesterday I used my pan in the oven to make some chicken thigh fillets (chicken thighs are so much better than chicken breasts it's alarming they even come from the same animal) took it out ate my chicken, threw a bunch of frozen tots in there put it back in the oven to cook in the chicken fat... ate them, scraped off all the bits (note I didn't say washed) and made some cookies.
until its well seasoned it should never be dry. heat it up on a stove to evaporate the water off and give it a really thin layer of fat (I use lard, but olive oil will work if you're a pussy about it)
