Chemistry of Cast-Iron Seasoning (2010)

Re:Chemistry of Cast-Iron Seasoning (2010) by kevinmchugh on Monday January 11, 2021 @11:18PM (#25742219)

Deglaze. Heat it back up and add water. This should become less of a problem the better your seasoning is.

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Re:Chemistry of Cast-Iron Seasoning (2010) by linsjack on Tuesday January 12, 2021 @12:38AM (#25742752)

Agree, I always simmer off the gunk before 'exfoliating' with salt and oil.

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Re:Chemistry of Cast-Iron Seasoning (2010) by jfengel on Tuesday January 12, 2021 @09:17AM (#25747163)

Thanks!

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