made a nice hunk of blackfish last night in the grill-pan.
turned out very nice.
but of course, the pan had some sticky bits. Cleaned with salt and the lodge scraper.
then oiled and heated the oil up a bit and wiped clean a couple times.
does anyone do anything different for this pan to keep the seasoning?
Only because grilling leaves stuff behind in the grooves that necessitate cleaning with salt or other abrasive.