Originally Posted by bobbrisket
there is a bit of truth here. If you store regular ci make sure to leave the lids cracked open. If too much oil is left behind, it can turn rancid and make for off flavors and smells. If i haven't used em in a while, i heat em up and give em a good wipe down and re oil or even fill with water and boil off the old oil. I keep em stored in the garage with a bit of newspaper rolled up to keep the lid cracked open and air flowing. My skillet stays in the house in the oven and gets used enough that i don't worry about the oil coating. Good quality ci shouldn't be porous and once a seal has been formed it's as good if not better than any non stick stuff out there. Just what i've read and experienced over the years with my ci.
what he said
brinkman smoky mountin vertical .