recently inherited these cast irons that are at least 40 years old. they were sitting in a cabinet for a few years and nasty with rust and crusty, old seasoning. i scrubbed the shit out of them with steel wool and lots of soap, then applied 4 coats of new seasoning! feel free to roast my seasoning, i have no idea if it’s good since it’s my first cast iron and would like to know.

for each coat of seasoning i just wiped the pan with peanut oil then set the oven at 435F for 20 minutes, then 460F for 10 minutes

ive been using only stainless steel for a couple months and im abt to give away my nonstick cookware. nonstick cookware is counter-revolutionary

  • Frank [he/him, he/him]@hexbear.netEnglish
    16·
    1 year ago

    Seasoning cast iron gets built up to be this big magical thing and it absolutely is not. You’re heating oils on the iron surface until it polymerizes. All the people talking about having ancient seasoning going back to the iron age and saying it makes their food taste better are just repeating folk tales.

    How to care for cast iron

    1- if it rusts chuck a stainless steel brush in to your power drill and run the brush until it shines

    2 - if it’s dirty wash it with a little dish soap and warm water

    3 - if the season sucks spray some pam on it and put it in the oven for 450 for an hour or two

    4 - if you need to replace the season for any reason remove it with degreaser, clean the pan thoroughly, then repeat the pam thing.

    The idea that soap ruins seasoning is from back in the day when soap had lye in it. The lye would rip the polymerized oils apart. Modern dish soaps mostly don’t have lye or an equivalent degreaser and don’t really effec the polymerized coating.