posted on Feb, 24 2015 @ 07:47 PM
a reply to: Schmidt1989
Yes, as with any cooking utensil that has oil on it wash before using. The oil/fat will oxidize and also allow dust and anything else in the
enviroment to contact it and possibly adhere to it.
Many people get all weird about "seasoning" when I restored all of my current stock of skillets I first baked all the old crude, left by the previous
owners off using the self-cleaning setting on my oven, then seasoned each one with vegteable oil. They all turned out clean, crude free and, to this
day, remain shiney (I live in Cocoa Beach Florida and keep my house open to the humidity and salt air a lot ).
All my skillets and pans hang on a rack in the kitchen
I have some stainless ones. They are all old style Farberware (good stuff).
The cast iron skillets are my favorites: A few big letter "GRISWOLD"s, one "Good Health Skillet" and a couple of "WagnerWare".
The most versitile one is my "GRISWOLD 8 777 CHICKEN PAN" a deep skillet with thin sides and bottom. excellent for corn bread!
All the iron ones are old U.S. Made from the 20s through 50s. The craftmanship is remarkable, especially the GRISWOLDs!
The bottom line. Do what you want, seasoning and cleaning wise.
1. put a cast iron skillet in a dishwasher.
2. Put cold water on a hot skillet. (Crack! and/or Warp!!)
3. Test for skillet "hotness" with your tongue.
edit on 24-2-2015 by grubblesnert because: spellin and punshuashun.