I have several of these cast iron skillet & a wok. I may be different
from every body else, but I still treat these the same as always. I
boil water in them to clean then scrub with a brush & hot water. Put
back on the stove (turn burner on) and pour about a teaspoon of oil in
pan. I then wipe it out with a paper towel. This keeps my skillets
in perfect condition and they seam to work as well as non-stick pans.
I can't imagine that it adds much fat to my food (no more than
non-stick spray).
Also, my SAD husband is the main cook in our family & absolutely
refuses to use aluminum pans. I don't argue with him about this
because he is an absolutely wonderful cook (both FF & SAD) and is
amazingly supportive of my eating habits.
Tonya
------------------------------