Yall need the The Food Lab better cooking with science book by J. Kenji Lopez-Alt. He has a whole section on proper cleaning and seasoning of a cast iron skillet.
Kenji could write an article on literally anything and I'd take it as gospel. Could tell me the best way to drive my car was with one eye closed, and I'd be pirating the next day.
This book is so informative. I got his other cookbook, The Wok, and now sing the praises of that versatile cookery ever chance I get.
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