People have weird ideas about seasoning. It is literally oil polymerized and bonded to the metal with high heat; but people act like it just rubs off. You can scrape seasoning off, but it’s hard. I need steel wool to do it.
I think these people complaining aren’t really seasoning their pans - just using dirty pans (i.e. the oil hasn’t fully polymerized).
Different types of oils form different polymerized surfaces, too. Related to the greentext, some people came up with the idea of flaxseed as the best oil for seasoning cast iron based on some theorycrafting about chemistry at a high school level, and it turned out that flaxseed oil seasoning chips and flakes really, really easily.
So there are a bunch of people out there doing it wrong and complaining that it’s too fussy.
In all seriousness my cast iron never looses its seasoning and is the best non stick I have in my house. I refuse to go back to PFSA
People have weird ideas about seasoning. It is literally oil polymerized and bonded to the metal with high heat; but people act like it just rubs off. You can scrape seasoning off, but it’s hard. I need steel wool to do it.
I think these people complaining aren’t really seasoning their pans - just using dirty pans (i.e. the oil hasn’t fully polymerized).
Different types of oils form different polymerized surfaces, too. Related to the greentext, some people came up with the idea of flaxseed as the best oil for seasoning cast iron based on some theorycrafting about chemistry at a high school level, and it turned out that flaxseed oil seasoning chips and flakes really, really easily.
So there are a bunch of people out there doing it wrong and complaining that it’s too fussy.