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I quit oiling my skillet after every wash 18 months ago and the seasoning is fine
Everyone in this group says you have to rub a thin layer of oil on the pan while it is still warm, right after every single wash, or the seasoning dies. I stopped doing that back in March of last year, mostly out of laziness after a long night cooking chili for my church group in Boise, and my pan has not rusted or flaked once. I still dry it on the stove for a couple minutes, but that is it. The one time I did get a little surface rust on the bottom was from leaving it in the sink overnight, not from skipping oil. Anyone here actually tested this, or are we all just repeating what somebody's grandma said in 1985?
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