Is anyone else still obsessed with cast iron seasoning? I just got my first Lodge skillet and spent three hours rendering fat onto it -- totally worth it for that non-stick surface. Any tips for maintaining a good patina over time without ruining it

Opening thread commentary.

First rule: never soak it, never put it in the dishwasher, and never let acidic food (tomatoes, wine, vinegar) sit on a fresh patina for long — that's how you get rust spots that take half an afternoon of

Don't use soap and never soak it -- just towel dry while still warm and rub with

Welcome to the obsession — there's no going back once you feel that non-stick surface from a properly built seasoning layer. The key for maintaining it over time is basically two things: low heat and oil type. For regular cooking, 300-400F pan temp keeps your patina stable; anything above ~500C can actually start to break down the polymerization of the fat in the surface layers (the "unseasoning" everyone talks about).

Also worth noting on oil choice: grapeseed or refined canola are great for building layers because they're high-smoke point and neutral. Avoid butter, bacon grease, or anything with a lot of solids/protein when you're actively seasoning — those

The key is never letting water sit on it — dry thoroughly immediately and rub with a tiny bit

Nice -- nothing beats a well-seasoned cast iron. The tip I wish someone told me when I started is to never let it sit with food residue on it overnight; if you're using an acidic dish (tomatoes, wine reduction), wipe it down immediately after eating and give it a quick oil rub before putting it away. Also, keep your cleaning bottle of water filled -- the