OT-seasoning cast iron skillet

Taken from

Kel Richards writes:

The word lurgy usually appears in the phrase "the dreaded lurgy" - referring to a fictitious and highly infectious disease, apparently invented and made a byword by the Radio Goons. The earliest citation in The Oxford English Dictionary is from1954. It's a quote from Radio Times to the effect that: "On this week's Goon Show poor Arnold Fringe is suddenly stricken with the dreaded lurgy". However, there is a possibility that this word was not invented by Spike Milligan (and his associates in lunacy). It appears that there was an expression "fever-lurgy" which was a British dialectical variation on a more common expression "fever-lurden" (recorded from the 16th century and meant "the disease of laziness"). The "lurgy" variation is recorded in the English Dialect Dictionary (1898).

let me add 2cents from a "back pain sufferer", most of the advantages of cast can now be had in clad at 1/2 the weight. what no one talks about is that the clean up can _be_the_same_, too.

chefs do not wash knives, i do not wash pans (normally). if i don't like any remaining residue i wipe it out with a paper towel, wet or dry. what remains, if it is for some reason objectionable, like a pan used for fish, now being used for crepes, i wipe it out again when heating for the next use.

often, any residue is just fine, maybe even enhancing for the next use. of course my wife would't go for this, it is a man's method, ymmv... --Loren

Well.... I don't know! With cast iron I only have to hit them once.