I have two tips. One, I started making my roux in my skillet. This seems to help keep in seasoned. Two, I find it best to clean the skillet as soon as I remove the food while the skillet is still hot or warm. It cleans up easier this way. I usually just need water and a cloth rag. I then put it back on the burner and wipe it with a dry cloth or paper towel. I turn off the gas after about a minute. It stays in great shape.

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Posted by nolaks

Member since Dec 2013

1130 posts

Posted on 8/31/15 at 1:32 pm to PlanoPrivateer

u need to cook more bacon

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Posted by 007mag

Death Valley, Sec. 408

Member since Dec 2011

3873 posts

Posted on 8/31/15 at 1:42 pm to TexasTiger01

quote:
TexasTiger01

quote:
....science based technique...

This is absolutely the best way I have ever done.

To clean and remove the old seasoning I just put it on a crawfish burner/fish fryer out side and get it real hot. Then I scrub with a wire brush. After it cools I wash it with "Barkeepers Friend" and water. Thoroughly dry. Then follow the steps in TT's link.

For daily maintenance and cleaning I do as others have said, clean with hot water after the pan has cooled. Pouring water on a hot skillet will have a deglazing affect that'll damage the seasoning. For cooked on food use table salt to scour the surface clean. Coat with whatever oil you cook with then wipe dry as possible. This keeps your oil coating from getting rancid but leaves enough oil to protect your seasoned pan. Best practice is to clean skillet immediately once it's cool enough to handle and not letting food, especially tomato based sauces, sit over night. If you have to clean while it's hot (because you burnt the roux

) you can cool it off by applying water to the bottom surface where it sits on the burner and not to the cooking surface.