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PSA: Stop oiling your pan after every single use, you're cooking bacon wrong
A guy named Ray at the hardware store in Boise talked me out of re-oiling after each wash about 2 years ago, and my pan has never been better. The trick is you only need a thin coat if the pan looks dry or grey, not every time, because the baked on fat from cooking is already doing the job. Anyone else think the whole oil after every wash thing is just internet noise?
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