www.apartmenttherapy.com/
I have a love/hate relationship with cast iron. I want so badly for it to be as non-stick as a properly seasoned cast iron pan should be. However, I always find myself seasoning, and reseasoning, and reseasoning again. Although I’ve only battled rust once (drying properly by burning off on the stove will prevent this from happening), cleaning properly and maintaining a good season seems to be my bigger issue.
Well, here’s the way to clean it with a potato, kosher salt and, then the steps to get a good seasoning. Follow the link below:
