Cast iron pan talk?

[coffeemama]

I have noticed alot of mommas talking about cast iron and apparently alot are pretty experienced with it. I have recently branched out and got a hand me down 10inch that I reconditioned and bought a 12inch Lodge pan that was preseasoned. One question I have is that people talk of hardly cleaning them and that me. On a rare occasion is it clean enough to wipe and put back on the stove so I rinse it w/ water and a scrub brush, wipe it down w/ a towel and throw it back on the stovetop w/ a bit of oil to heat up and dry. Is this ok? Are mine not seasoned enough or am I just to bugged about leaving a semi dirty pan?

[remindmeagain]

So, I usually will rinse my pans out with HOT water and scrub with a brush or use a scraper that comes with those stonewear pans from pampered chef to get the crusties off. Then I usually wipe a little bit of oil back onto the pan and store it. And if it's something that really worries you (like it does me) just wash the darn thing with soap and re-season it. I usually wash mine a few times a year and then deep fry something in it afterwards - instant "seasoning". Some hard core cast iron users may frown upon this, but hey! It's my pan and as long as it's not rusted, I'm good.

[coffeemama]

Now that sounds like me

[elioraimmanuel]

I only soak if it won't come off. I use coconut oil to season...never veggie oil. I cook w/butter, coconut oil, tallow. I use a Pampered Chef scraper whenever possible and wipe out. If you remove all the remaining food, oil, heat and wipe you won't have to soak very often.