I give you sticky, sugary, baked-on blueberries:
I’ve heard all the boasts about handed down cast iron that has never touched a drop of water, and frankly, it gives me the willies. I do suppose you could burn residue down to ash—maybe—but a little washing doesn’t hurt cast iron that is seasoned, whether you do it yourself or buy it that way, because it’s pretty much like non-stick cookware. Here’s what Lodge says about it:
I rarely have food that really sticks, because all my cast iron came pre-seasoned and I keep it seasoned, but sometimes I need the plastic scrubbing side of a sponge or a non-abrasive brush. I have used cooking oil to re-season after washing, but I kind of like the convenience of the Camp Chef Cast Iron Conditioner.
I washed and seasoned the griddle I used yesterday and the large skillet that held that blueberry mess, and they’re ready to go again. The blueberries were not really difficult to get off, but you definitely need more than a paper towel for something like that.
Kitchen Portfolio 
Comments?