3 ms·
How the heck do you get a thick enough layer to flake off?
by mcguire 6y ago
How the heck do you get a thick enough layer to flake off?
- meatmanek 6y agoFor me, it all just came off when washing it, 6 months or a year after seasoning. The sponge was filled with black flecks. Seems like once you get a defect in the surface, it fails catastrophically. With more traditional seasoning oils, the seasoning gets thinner gradually as it's abraded away.