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

  • ZoomeristLeninist [comrade/them, she/her]@hexbear.netOPMEnglish
    4·
    3 months ago

    it’s polymerized oil, not burned. it’s kept below the smoke point for 20 minutes, then brought slightly above the smoke point for 10. when it’s polymerized it acts as a nonstick coating. the polymer of the oil can take much higher temperatures than the oil itself. also, seasoning prevents rust

    • CarbonScored [any]@hexbear.netEnglish
      3·
      3 months ago

      I certainly don’t understand the science, but fair enough. Reading about it leaves me feeling the topic is confused and conflicted.

      As I say, not had any stick or rust issues without any seasoning anyway, maybe different humidity or something matters to make it important for others.

        • CarbonScored [any]@hexbear.netEnglish
          3·
          3 months ago

          I mean maybe? I definitely scrub it with real steel wool each time, but I do rarely use soap. I am also careful never to go past smoking point so I’m definitely not seasoning it as in the way people recommend.

          If I am accidentally seasoning it, then even more argument that it’s not necessary for me to actually season them I guess. But I struggle to see how anyone wouldn’t be doing the same unless they’re never using oil to cook with.