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.
Look, realistically, it’s never going to be less work than a new non stick pan - it’s heavy, might need some oil now and then and can’t put it in the dish washer.
But if you are like me, once you settle into a routine that you’re happy with you’ll be glad with the freedom that you don’t have to babysit this thing: that it can take a beating the non stick never could, that you don’t eat pfas, that you can stab it, scrape it, wash it, stack it, throw it in the oven, cook at any temperature, heavy mass means even heat and that you’ll never have to buy another one and will probably pass it on to your grandkids or even let it rust and come back to it and will be fine with a bit of love.
I meant "less work" in the cooking phase, because I'm a poor cook.
I see. The first mistake I was making if I remember correctly was using the same continuous high heat as I would in a non stick and not wait long enough for the pan to heat evenly.
The difference in the amount of mass it carries makes it a different beast to cook in: it takes a while to warm up but also for the same reason it maintains and exceeds the temperature a non stick if you maintain high heat under it.
So try either starting at a low heat and waiting a while to warm up - maybe 3-5min. Or start at a high heat wait 2 mins to get it warm fast and then lower the stove to what would have been a simmer so you don’t overshoot.
that's really helpful. So far I've slightly or very burnt everything I've cooked!
You also need to be aware that it doesn’t like acidic sauces like heavy tomato as it strips the seasoning and you’ll the taste it in the food. You are better off using stainless steel for those.
Noted, thank you.