Strange experience with cast iron 7479

a preheat

Congratulations are in order. You have attained the first level of cast iron transcendence. This is where it becomes a unique and invaluable cooking tool rather than a collection of iron atoms. There simply is no need to worry. Your griddle need never have to endure a drop of water ever again. Simply wipe it down with a paper towel from here on out. If you must, you can use a slightly damp paper towel but it is not necessary. Once heated the surface will be devoid of any harmful beasties not that cast iron makes a good home for them in the first place.

You'll know when you have attained the next and highest level when your griddle surface turns a deep, velvety black and the tooling marks are completely filled in with that special patina only iron cookware can develop. When you can fry an egg on it with nothing more than a sheen of oil then you have achieved true nirvana.

I like to prepare my cast iron before cooking by getting it nice and hot then wiping the surface down with a folded paper towel and a dab of shortening. Never use it to cook high acidity foods though, they'll eat into the patina. And if a roommate does commit heresy you can always rescue it with more patience and time after the roommate has been evicted, tortured or both.

Paul