I have a new cast-iron frying pan, made in the USA, which is already seasoned.
My question is, how should I clean it? I read that some people just wipe them down with a paper towel, others use water and a clean dish towel, and several variations.
And do I ever have to "re-season" it?
Your input on this subject are appreciated!
My question is, how should I clean it? I read that some people just wipe them down with a paper towel, others use water and a clean dish towel, and several variations.
And do I ever have to "re-season" it?
Your input on this subject are appreciated!