Originally Posted by
braslvr
Once it's well seasoned, you can use a bit of dish detergent occasionally for a big mess like the seared scallops we had tonight. Normally, never soap. Hot water and a nylon scrubby pad, and wipe dry. The only time I ever have to re-oil is if there are several big messes in a row requiring detergent. Maybe once a year. We use cast iron every single day, and for over 90% of stove-top cooking.
Your last sentence is a big part of it. Cast iron is supposed to improve with use. Many families have cast iron that they pass down to future generations. It has never really caught on with me but maybe because I do so much cooking on the grill. Do you use yours in the oven as well?