Re:Chemistry of Cast-Iron Seasoning (2010)
by war1025 on Sunday January 10, 2021 @05:52PM
(#25721125)
You asked if I could look at this in a different part of this comment thread.
What you say seems more or less correct to me. I think if you approach cast iron that way, you will have good results.
Basically, you don't want the pan to look "not-oiled", and how much effort you need to put into that depends on how much you are removing the existing oil during the cooking process.
I think the "looks oily" test is the proper determinant for if the cast iron is in good shape. Trying to develop a "seasoning" layer is likely to just cause frustration.
What you say seems more or less correct to me. I think if you approach cast iron that way, you will have good results.
Basically, you don't want the pan to look "not-oiled", and how much effort you need to put into that depends on how much you are removing the existing oil during the cooking process.
I think the "looks oily" test is the proper determinant for if the cast iron is in good shape. Trying to develop a "seasoning" layer is likely to just cause frustration.