Cooking with cast iron and flying through paper towels
Since going primal, I've fallen in love with cooking in cast iron. From the taste to the ritual of cleaning and re-seasoning, I enjoy every aspect.
However, the one thing I'm not excited about is how many paper towels I'm using to clean and re-season. Before now, I hardly used any at all, preferring cloth napkins.
Any thoughts on how to reduce paper towel use while working with cast iron? Somehow I doubt that our cloth napkins will stand up to this.