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

  • Roonerino [they/them]@hexbear.netEnglish
    2·
    2 months ago

    A good seasoning layer is nice to prevent sticking but the most important function of it, as far as I know, is just to keep a barrier between the iron and the air so you don’t get rust. If you’re not having problems with rust then I guess it doesn’t really matter. Worst case, you end up using a bit more oil to prevent sticking than you otherwise would need.