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What this article is missing, since he has done hundreds of reviews, is his opinion on _how_ to re-season. Since I own several cast iron skillets and pots, I en
by readingnews 5y ago
What this article is missing, since he has done hundreds of reviews, is his opinion on _how_ to re-season. Since I own several cast iron skillets and pots, I end up doing this every now and then, and every search online turns up 20 different ways. Which is "best", who is "right", am I doing this correctly or optimally? Who knows. I really thought the article would shed light on that, other than "use a teaspoon of oil". The search continues...
- ricardobeat 5y agoHis opinion seems to be that you don’t need to re-season. Just scour it clean as much as possible and start using again. To which I agree. I’ve had more success just making sure I cook a bunch of fatty foods in a row, then continue using the pan normally, vs intentionally seasoning it (oven method or not) which is slow, messy and never seems to really give the same kind of deep patina.