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
Absofucking–and I cannot emphasise this enough–lutely
It’s also classic me-posting, so that’s an especially dangerous intersection.
Part of it is because there’s so much bullshit superstition around cast iron that is ridiculously specific and so process-focused that it feels like you need to become a qualified ferrologist with a double-major in ferronomy and ferrognosticism so anything I write about cast iron is gonna be a victim of Brandolini’s law by necessity.
It’s also almost-everything I wish I was told about cast iron instead of researching which oil polymerises better and shit like that (so mucho texto). Absolute waste of fucking time chasing useless info and broscience on cast iron, there’s no refunds on any of that smh.
(It’s exactly 18 paragraphs too. I’m dying over here!)