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.
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.
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.
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.