Once cured and used/properly cleaned (i.e no soap!) for a couple years the outside and bottom will build up a hard black coating that begins to interfere with even heating
Somebody said that on another post somewhere a while back. Today, like then, I nearly had kinpshens when I read it. :cursing:
I have a lot of cast iron cookware and love cooking with it.
Fact is, they pots, pans, or whatever, don't get really good until they have that big build up on the outside. You can tell a great cook just by looking at their cast iron pots and pans. That build up is a source of pride.
Don't mess with mine. :nono:
For cleaning, I use coarse brillo or stainless steel pads, water and soap and scrub like crazy. If really badly rusted an electrolysis bath would do the job. I have never had to resort to that even though I have a big tub set up for electrolysis derusting.
After cleaning I liberally rub inside and outside with lard from the supermarket and put in oven at about 300 degrees for an hour or more. I'll rub more on during the treatment if it looks like it needs it. After cooking, I just wipe out with rags or paper towels and let set until next time. The bottom is never, never-ever, scrubbed or cleaned. :shake: