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New to this. How oily should my pan be between uses?
(sh.itjust.works)
I've only bought the pan a week ago and used it three times. Hot dogs, eggs, and steak.
When I'm done I clean it with a scrubby sponge and once with a little bit of detergent, then put it on the stove to dry quickly. Then while it's hot I smear maybe a teaspoon of vegetable oil on it with a paper towel "brush".
In between uses it's wet with oil, as you can see in the picture. How much residual oil should there be? I had the impression that it would be dryer.
Also, how much should I scrub? I am not going to leave crust of beef on there, but I also don't think it's supposed to be scrubbed back to new smoothness.
In the restaurants I worked we used salt for cleaning, never a detergent. Couple of tablespoons of salt and for scrubbing cloth, spunge or half a potato. Scrub, discard salt, rinse with water, dry and apply a liitle arachide oil afterwards.
Interesting, thank you for the tips!