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Pubic Lair posted:If you use a good drying oil like flax or sunflower and follow the technique listed here to apply it you will have a good solid seasoning.  This comes up from time to time, and it brings up a question I've been meaning to ask. My two skillets look like the those to the left. I seasoned them a few times over with avocado oil and have since then, just made it a point to cook with them as much as possible. Is that texture eventually going to even out like on the right? Is the right that more stick resistant? Or is this just splitting hairs with cooking aficionados?
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Sep 19, 2016 18:48
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| # ¿ May 3, 2024 01:26 |
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Even in this wealthy hipster pro-organic town, not a single bottle of flaxseed oil is in sight. Sunflower oil it is.
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Sep 20, 2016 22:08
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Reporting in to say that sunflower oil is an excellent substitute of flaxseed if you can't find any of the latter locally. I have a pretty uniform texture on the pan. It does surprisingly well with steak searing. Even more shocking, the seasoning is strong enough to prevent rust if I have the pan remain wet for extended periods, and its handled the occasional acidic cooking ingredients like a champ. I haven't done the coarse salt cleaning routine unless I really screw up, but 99% of the time a wipe down suffices. I'm a believer now.
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Dec 12, 2016 04:49
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I used my cast iron to make a buncha dinosaur chicken nuggets at a college party, and everyone complimented my skillet 
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Mar 7, 2017 18:37
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For reasons id rather not go into, my two skillets were left in the oven set at 500F for 6 hours. I could tell the seasoning on the centers were already cracked. A quick scrub down removed all the cracked seasoning, which leaves a sort of camo-texture season/bare iron pattern on both skillets. Where do I go from here? Strip both pans so the cooking surfaces are bare iron again? Assume i dont have any power tools or existing equipment/materials. What should I pick up from the store that's reasonably cheap/safe? And no this oven doesnt have a self cleaning cycle.
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Mar 14, 2017 01:12
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| # ¿ May 3, 2024 01:26 |
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just got one of these bad boys again. 12 inch lodge, maybe too big because my bird wrists hurt trying to lift it with one hand. is the seasoning ritual still "dont overthink it"? I put lard on the pan, then wiped off as much as I could, then baked it in in the oven at 400 for an hour, did that about 4 times. now im cooking with it as much as I can, but im noticing this time around that I have a metallic taste in my mouth after making items on it. Does that eventually go away as the pan gets more seasoned? Starting to be a real downer.
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Nov 23, 2023 05:12
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