Six things to remember:
- Avoid soap - Rinse with hot water, wipe down with a paper towel, and dry thoroughly
- A "seasoned" skillet is a good skillet - The easiest way to season a skillet is just to keep using it and avoid washing it out with soap. Once seasoned, food won't stick and you won't have to worry about that Teflon-hating, hippie girl going granola on you
- Avoid tomatos - they're acidic and bad for the skillet
- They're cheap - $20. Nothing fancy. And you'll avoid the immasculating trip to William and Sonoma
- They get hot. And stay hot - They heat evenly and you can thrown them in the oven without worrying about melting something
- They'll get smoky - Sometimes the hardest time I have is trying to avoid setting off the smoke detector, it just takes practice
And the last tip I have...
- I use an old school, steel lid as a make shift lid for the skillet. Nowadays I can only find the glass lids, so you may have to try a thrift store. This one has about an inch and half depth to it so its perfect for warding off smoke detectors and locking in that perfect 8-minute ribeye.