zoogs

I first knew the pre-seasoning had worn off when I noticed a tinge of rust on my pan. After that I never let it get to that stage because I oil it after every use. Takes 5 seconds.

Like Polo, I use my pan for searing. Cast iron is dense so it keeps its heat better than standard pans, even clad or thick-bottomed pans, when you're searing meat. You can't put that initial sear on if your pan loses temp immediately. And you can take that pan straight from the burner to the oven...

...which is the best way to cook a steak outside of an open flame.

Pork tenderloin is the bomb. Sear all sides, sock the whole thing into oven. Heaven.