Chemistry of Cast-Iron Seasoning (2010)

Re:Chemistry of Cast-Iron Seasoning (2010) by iamacyborg on Sunday January 10, 2021 @11:14AM (#25716126)

I'm a simple man, I see a post linking to a J. Kenji Lopez-Alt article, I upvote.

Another good method is outlined in this America's Test Kitchen video https://www.youtube.com/watch?v=-suTmUX4Vbk

If you have a friend who runs a Chinese restaurant, you could always try this, too https://www.youtube.com/watch?v=UGXGJD2xTzQ

I do this regularly and always clean my pan with soap after use.

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Re:Chemistry of Cast-Iron Seasoning (2010) by markgall on Sunday January 10, 2021 @11:16AM (#25716140)

Although Kenji: "Whenever someone asks me why their cast iron seasoning is weak or flaky, I ask if they followed that popular (but wrong!) flaxseed seasoning guide [i.e. the linked article]. The answer has been yes 100% of the time."

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Re:Chemistry of Cast-Iron Seasoning (2010) by steve_adams_86 on Sunday January 10, 2021 @11:43AM (#25716482)

That wok seasoning video is what I do! I also use soap on my pans, just not too much and with gentle scrubbing.

The wok burner I have is this one: https://www.amazon.ca/Eastman-Outdoors-37212-Gourmet-Carbon/...

It’s a ton of fun to cook on, and useful for way more than just the wok. When I go diving and get crabs for example, this thing gets a huge pot of water boiling in no time and makes prepping a lot of crabs really easy.

And yeah, it’ll season any pan like nothing else. I was terrible at seasoning pans until I started throwing them on this thing.

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