I have a cast iron skillet I often shallow fry N, and a carbon steel wok they often deep fry in. I can’t imagine it hurting the seasoning but I could be wrong.
When I am done and the pounds of cooled and been drained I rinsed the food residue out with hot water (no soap), wipe them down with paper towel and throw them on the burner until they just begin to smoke.
I’m new to both of these metals, do you think I’m helping, hurting, or wasting my time?
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