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A comment on Chemistry of Cast-Iron Seasoning (2010). Parent comment

Re:Chemistry of Cast-Iron Seasoning (2010) by jandrese on Wednesday December 13, 2017 @01:15PM (#15916137)
I used to, but after trying it I no longer worry about it. Even boiling tomato sauce has no noticeable impact on the seasoning as far as I can tell.
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Re:Chemistry of Cast-Iron Seasoning (2010) by ashark on Wednesday December 13, 2017 @01:40PM (#15916333)
We made a tomato sauce in a cast iron pan. Once. It was god-awful. It was like eating iron filings. You couldn't taste anything else.
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Re:Chemistry of Cast-Iron Seasoning (2010) by knieveltech on Wednesday December 13, 2017 @01:49PM (#15916416)
Sounds like you used a rusty pan.
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Re:Chemistry of Cast-Iron Seasoning (2010) by ashark on Wednesday December 13, 2017 @02:24PM (#15916749)
Very new, "pre-seasoned" plus oven-seasoned once.
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Re:Chemistry of Cast-Iron Seasoning (2010) by jandrese on Wednesday December 13, 2017 @02:37PM (#15916877)
That was probably the issue. Pre-seasoning is mostly bullshit. The best seasoning is just using the thing daily for a few weeks/months IMHO. Very new pans have not had the time to build up a good solid coating.
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Re:Chemistry of Cast-Iron Seasoning (2010) by knieveltech on Wednesday December 13, 2017 @04:04PM (#15917647)
New? Y'all don't have antique stores or flea markets where you live?
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Re:Chemistry of Cast-Iron Seasoning (2010) by rectangletangle on Wednesday December 13, 2017 @02:05PM (#15916586)
Not exactly sure what you did wrong, but you did something wrong.

You probably should have polished it with a metal scouring pad first.

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