MidnightWanderer88
Novice Foodie
Hey all, just picked up my first cast iron skillet and I'm itching to break it in . Heard there’s a bit of a learning curve with these pans . Seasoning’s crucial, right? How often do we do that? And cleaning — no soap, or is that a myth? Plus, any tips on avoiding that dreaded rust would be golden. Would love to hear your dos and don'ts, especially any tricks to make this thing last. Thanks for sharing your wisdom!