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.
I meant “less work” in the cooking phase, because I’m a poor cook.
I see. The first mistake I was making if I remember correctly was using the same continuous high heat as I would in a non stick and not wait long enough for the pan to heat evenly.
The difference in the amount of mass it carries makes it a different beast to cook in: it takes a while to warm up but also for the same reason it maintains and exceeds the temperature a non stick if you maintain high heat under it.
So try either starting at a low heat and waiting a while to warm up - maybe 3-5min. Or start at a high heat wait 2 mins to get it warm fast and then lower the stove to what would have been a simmer so you don’t overshoot.
that’s really helpful. So far I’ve slightly or very burnt everything I’ve cooked!