"Well-seasoned cast-iron pans are the new broken-in jeans: proof of both good taste and hard use." http://nyti.ms/2940uly
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seriously they take way too much salt to clean. Like respect, etc. but that's a ton of scrubbing you have to do.
we tend to do a very light amount of gentle soap + warm water, but have had to reseason too often.
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this might be my religious background but I just don't use soap I salt scrub salt scrub salt scrub salt etc. Taste is diff 4 sure.
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