So I know how to season a skillet the first time around. But I wonder what you all think about daily maintenance, care and feeding sort of stuff. I have read all kinds of things about crumpled newspaper, animal and not vegetable fat, high and low heat, whatever. My specific questions:
1. If cooking a fairly ordinary low-acid saute, what's the best way to clean the pan afterward?
2. If using the same pan immediately to do a wine-based pan sauce, where the wine will of course reduce, won't this tend to remove the patina? Either way, any changes in cleanup?
3. I find that with a wok making straight-up Chinese dishes thickened with a starch slurry, you end up with some of the sauce not wanting to come off super-easily -- not stuck, really, but let's say a bit sticky. How do I remove this without scrubbing off the patina?
Probably these are all variations of the same basic question and have a single basic answer, but I'd like to know what you think.
1. If cooking a fairly ordinary low-acid saute, what's the best way to clean the pan afterward?
2. If using the same pan immediately to do a wine-based pan sauce, where the wine will of course reduce, won't this tend to remove the patina? Either way, any changes in cleanup?
3. I find that with a wok making straight-up Chinese dishes thickened with a starch slurry, you end up with some of the sauce not wanting to come off super-easily -- not stuck, really, but let's say a bit sticky. How do I remove this without scrubbing off the patina?
Probably these are all variations of the same basic question and have a single basic answer, but I'd like to know what you think.
