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Used my grandpa's 1970s cast iron skillet daily for 3 weeks before realizing I was killing it with soap
My grandpa left me his Griswold No. 8 from 1948 and I figured a little Dawn wouldn't hurt since it looked greasy after bacon. Then a guy at a flea market in Toledo saw the dull gray patch on the cooking surface and asked what I'd been scrubbing it with. Three weeks of soap stripped the seasoning my grandpa built up over 40 years, so now I just wipe it with salt and a paper towel. Anyone else learn this the hard way, or am I the only one who ruined a family pan?
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