| I was going to make this point in a post, but saw that you had already done so. Using the pan repeatedly as a griddle will result in a superbly seasoned pan that does not need much attention or cleaning. Once in a while if the pan is used for something too gooey or saucy, or if it gets put through the dishwasher, I simply do a quick seasoning as follows, before resuming its typical use as a griddle: 1) Rinse or wash the pan, use a scouring pad or steel wool if there are any burnt bits of food stuck to the surface. 2) Wipe cooking surface of the pan with a thin layer of olive or vegetable oil. Wipe it in with a paper towel and do not leave any excess in the pan. 3) Heat the pan over a burner at medium heat, so that it gradually warms up, then becomes hot enough to produce a small bit of smoke. 4) Pour in a bit more (room temperature) oil, and once again wipe/rub this around the cooking surface of the pan. 5) Let the pan heat for another minute or two until it is once again at the smoke point, then turn off the burner. This quick process takes about 5 minutes. It thoroughly dries the pan after washing, which prevents rust, and it gives it enough initial seasoning to bootstrap the seasoning process for subsequent uses of the pan as a griddle. |