[tomlagier]

You can just use it like a normal, heavy duty pan. The difference in use and flavor between seasoned and unseasoned is pretty minor, IMO.

The real advantage is that they're so cheap relative to their utility. They heat evenly and stand up to incredible abuse at a fraction of the cost of a normal pan.

[johnvaluk]

Note that seasoning cast iron has nothing to do with flavor. It refers to the coating that develops after seasons of use. The primary benefit is that it prevents rust. A very nice side effect is that food tends to stick to it less. Seasoning is best accomplished in a controlled environment, but it's also fine to just start using it (with oil) and lightly clean without soap after use. Eventually, it might start to develop a useful coating in key areas.

[ayyy]

I steam clean it (hot water + hot pan + stiff brush), then back on the stove to dry off and apply a light layer of avocado oil.

Leave it shiny on your stove and ready for next use.

The important thing with cast iron is to clean it immediately, before you've started eating. But this is actually pretty easy because steam cleaning is so effective and cast iron is really durable.

It takes about 30 seconds to clean it and rub with oil.

[basch]

Or let it cool down, and use chain mail.

For seasoning to form the oil needs to turn into plastic. A wet layer of oil that isnt heated wont do that.

[basch]

Heating evenly is a benefit of aluminum not iron.

Clad steel is a nice middle ground, either with aluminum or copper. More even heat distribution, long lasting without the care regimen of cast iron. They arent expensive either.

[tomlagier]

Huh, TIL. I had assumed the thickness of the iron would have lead to better heating, but it looks like both aluminum and steel heat much more evenly.

I still argue that the care regimen is overblown, you can scrub with soap and a sponge and as long as you're not just grinding at the surface it will be fine. You can soak it, it's fine. We treat our cast iron like any other pan and it's really not a big deal - we just add appropriate oil if we took off too much of the bonded oil the last time we cooked.