LOL. It can seem daunting at first, but it’s really quite simple. Once a pan is seasoned then just using it with oil, cleaning it with water, and drying it properly keeps it going strong for years. We clean ours with water and a scrub brush, dry it, put it on the burner on medium heat to evaporate any remaining water, and then spread a little oil around the pan with a napkin. Then I turn the burner off and let it sit there until it cools. The oil continues curing while the pan stays hot and maintains the seasoning layer. The whole process only takes a couple of minutes. We do have stainless pans too, but we usually reach for the cast iron or carbon steel pans, unless we’re boiling water, or making tomato based sauces.
LOL. It can seem daunting at first, but it’s really quite simple. Once a pan is seasoned then just using it with oil, cleaning it with water, and drying it properly keeps it going strong for years. We clean ours with water and a scrub brush, dry it, put it on the burner on medium heat to evaporate any remaining water, and then spread a little oil around the pan with a napkin. Then I turn the burner off and let it sit there until it cools. The oil continues curing while the pan stays hot and maintains the seasoning layer. The whole process only takes a couple of minutes. We do have stainless pans too, but we usually reach for the cast iron or carbon steel pans, unless we’re boiling water, or making tomato based sauces.