Chemistry of Cast-Iron Seasoning (2010)

Re:Chemistry of Cast-Iron Seasoning (2010) by dunham on Sunday January 10, 2021 @04:28PM (#25720104)

Past the initial seasoning, I've found that just using the pan helps a lot. My problem has been that I've a lot of rough (and very hard) cruft built up on the outside and the upper part of inside of the pan.

+1 on the squirt bottle of oil, I started doing that a few years ago and it was game-changing. Previously I'd just pour a little out of the original bottle when I was cooking, which was a lot less convenient than having something appropriately sized and within arms reach.

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Re:Chemistry of Cast-Iron Seasoning (2010) by kevinmchugh on Sunday January 10, 2021 @06:06PM (#25721286)

Yes, I didn't say it above, but the best thing you can do, maintenance-wise, is just use the pan. Anything that makes that harder (requiring unusual ingredients, making cleaning harder) is a net negative. Anything that makes it easier (having oil at hand, soap and sponge to clean it) makes it better.

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