>>16456599The older iron pans were great...like from the early 1900s (griswold frying pans). Super-smooth non-stick surface, but mainly because you had to season them with oil by heating them in the oven, coating them with a high smoke-point oil, then letting them cool naturally. The newer frying pans made today are usually shit and nothing like their older, higher-quality counterparts.
If you wash them with water, which is generally not recommended, you SHOULD re-season them...but most of the time if you maintain them you can just wipe them and they're good to go.
