I've only bought the pan a week ago and used it three times. Hot dogs, eggs, and steak.
When I'm done I clean it with a scrubby sponge and once with a little bit of detergent, then put it on the stove to dry quickly. Then while it's hot I smear maybe a teaspoon of vegetable oil on it with a paper towel "brush".
In between uses it's wet with oil, as you can see in the picture. How much residual oil should there be? I had the impression that it would be dryer.
Also, how much should I scrub? I am not going to leave crust of beef on there, but I also don't think it's supposed to be scrubbed back to new smoothness.
that's really helpful. So far I've slightly or very burnt everything I've cooked!
You also need to be aware that it doesn’t like acidic sauces like heavy tomato as it strips the seasoning and you’ll the taste it in the food. You are better off using stainless steel for those.
Noted, thank you.