The Tool That Strips a Seasoned Skillet BARE (The Southern Way)

Miss Loretta's skillet never saw a drop of soap in forty years - or so the rule says. The truth is the rule is older than the soap on your counter: it was written for lye soap that took the finish off, and it outlived the thing it was made for. This walk is the whole care of cast iron the way it was handed down - the two-minute routine, the three things that actually kill a pan, the rescue for a sticky one and a rusty one, and why the best seasoning is a pan you cook on every day. In this video: 1.Why the 'never soap' rule outlived the soap it was made for 2.The whole daily routine: scrape it, rinse it hot, dry it warm, oil it thin 3.The three real killers - water that stays, gummy oil, heat shock 4.What to do about crusty bits - and why you never reach for the steel wool 5.The sticky fix, the one-time rust scrub, and the re-seasoning order 6.New pans, old pans, acid, the dishwasher, and the questions everybody asks Who taught you cast iron - and did they tell you never soap?