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It takes months of continuous use to develop a great seasoning by just cooking. Or you can accomplish the same in an afternoon.

• war1025 6y ago
  The youtube algorithm decided it needed to recommend a whole hose of cast iron videos to me over Christmas and they kept repeating this. So I went and washed my skillet down to a matte surface, rubbed oil into it, and cooked an egg. Worked perfectly fine. You won't ever get the "slippery" coating like with a teflon pan, but I also find cooking on that type of surface to be absolutely maddening since any time you try to chop or scoop in such a pan, the food just slides out from under you and you have to chase it about. I want my food to "not stick" in the same way that a book doesn't stick to a table. I don't want an ice rink.
  • Spinnaker_ 6y ago
    You might be confused as to what the seasoning is. You can't just wash it away. It takes something like oven cleaner to strip it. Many, if not most, pans today come preseason-ed. And they do it exactly like in the article: a very hot oven and oil with a high smoke point.
    • war1025 6y ago
      Well, my cast iron was a wedding present that my grandparents got in the 40s, so it didn't come "preseasoned", but it's also had 70-odd years of continuous use. It's probably got "seasoning" on it, but it also is not at all "seasoned" in the sense that for example this article or the person I was replying to is meaning.
      • Spinnaker_ 6y ago
        So it has 70 years of seasoning! I bet it works great. The whole point of the article is to take a newer pan and make it perform like yours, without needing 70 years of use.