I’ve only bought the pan a week ago and used it three times. Hot dogs, eggs, and steak.

When I’m done I clean it with a scrubby sponge and once with a little bit of detergent, then put it on the stove to dry quickly. Then while it’s hot I smear maybe a teaspoon of vegetable oil on it with a paper towel “brush”.

In between uses it’s wet with oil, as you can see in the picture. How much residual oil should there be? I had the impression that it would be dryer.

Also, how much should I scrub? I am not going to leave crust of beef on there, but I also don’t think it’s supposed to be scrubbed back to new smoothness.

  • snooggums@lemmy.worldEnglish
    9·
    18 hours ago

    Scrub it back to the seasoning, which shouldn’t take a lot of scrubbing. I use the blue sponge and I know I’ve got off all the food bits when the water just slides off the surface but doesn’t look slick afterwards. If I wipe a little oil onto it then the cloth or paper towel should not look dirty.