I've been using this cast iron pan for about a half decade, and multiple times a week, almost primarily for meat. Cleaning of this is limited to giving it a very fast rinse with hot water right after use, with an immediate wipe down and 30-60 seconds on high heat to dry off. I usually fail to oil the pan after use, but always do so before use. The other day I accidentally left the pan on a low flame unattended for 10-15 minutes. Today, it seems remarkably dry and a part started chipping off. See photo. Any guess here?
Is this just some of the years of "seasoning" chipping off or a bigger concern? And how would you recommend dealing with it (or would you recommend just getting a new pan)?
Your thoughts and input are greatly appreciated.
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