Re:Chemistry of Cast-Iron Seasoning (2010)
by smichel17 on Monday January 18, 2021 @10:41PM
(#25829750)
As of writing the GP comment, I am starting to informally test the hypothesis as well. I've switched to sponge + soap to fully clean the inside with every use (after chain mail to remove larger bits, if needed), then dry on the stove & re-oil.
Specifically the idea is that IF the seasoning layer is quite durable and is difficult to damage or wear through, except by the rough metal of the spatula I use, then the best seasoning should be achieved by thoroughly cleaning any contaminants off it and then applying a fresh coat of oil.
It will likely take longer than the HN comment window before I feel comfortable drawing any conclusions, so I'm not sure how I'll follow up on this. Perhaps I'll post something at https://smichel.me/castiron (currently this page does not exist).
Specifically the idea is that IF the seasoning layer is quite durable and is difficult to damage or wear through, except by the rough metal of the spatula I use, then the best seasoning should be achieved by thoroughly cleaning any contaminants off it and then applying a fresh coat of oil.
It will likely take longer than the HN comment window before I feel comfortable drawing any conclusions, so I'm not sure how I'll follow up on this. Perhaps I'll post something at https://smichel.me/castiron (currently this page does not exist).