That looks killer. My pan is way behind yours in the seasoning department. I better get cooking
Pappy you have 5 or 6 years of cooking to catch up on!
The pan in these pics is the 12" it is used less than the other two pans but what a breeze to use. Whenever I finish cooking in it it gets a hot water rinse and wipe, and most times that is enough. Occasionally something may stick in the pan depending on the food/sauce, and a quick swipe with a green pot scrubber gets it, it's rinsed and put on high flame to dry and further set the finish. Occasionally I'll put a drop of peanut oil in and wipe around. These pans continue to improve with use. Not many things in life do that anymore!
