Secrets for Using Cast Iron Pans | Food Production and Preservation | Forums

I'll have to give the salt and wooden spoon thing a try in the future.

I cooked a seasoned chicken breast on my pan for lunch today, and it left behind some crud that didn't want to come off.  I tried wiping it off with a towel while still hot, then let it cool a bit while I ate and went back to try those plastic scrappers, but that didn't work either (it usually does).  I ended up heating it back up and lining the bottom with water for about 30 seconds, then scrubbed it clean with a brush, wiped it "dry", and threw it back on the burner to get the rest of the water off.

That particular pan is still fairly new, so I tend to reapply some oil after each use anyway since I'm trying to build up the coating.