Haha I’m gonna sit here and scrape some crust or get all the oil perfectly gone? No, not a chance. I know who put the oil there. I did. It’s simple.

    • FlaminGoku@reddthat.comEnglish
      0·
      5 months ago

      You only want to scrape off excess.

      Cast irons are literally made to be “seasoned” i.e. build up layers of fat and flavoring overtime.

      • thisismyrealname [he/him]@hexbear.netEnglish
        1·
        5 months ago

        seasoning does not work like that. to season a pan you heat it to above the oil’s smoke point causing it to polymerize, kind of like how wood finishing oils crosslink to form a hard film. it should not contribute to the flavor of your food at all, that would indicate you didn’t properly season it and it’s wearing away.