The Minimum Viable Kitchen

Re:The Minimum Viable Kitchen by ubercore on Thursday January 10, 2013 @03:50PM (#5039654)

Not really, in my experience. I had a rusted pan I pulled out of the basement, spent 20 minutes scrubbing and rinsing, a couple of rounds in and out of the oven with vegetable shortening, and was non-stick enough already to easily cook eggs. Am I missing a step I should be doing?

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Re:The Minimum Viable Kitchen by bhousel on Thursday January 10, 2013 @05:04PM (#5040091)

Wow, you +1 for teaching me something new. I've been using stupid vegetable oil on a cloth all these years to season my cast iron, and it's the biggest pain in the ass. I never even thought to use shortening.

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Re:The Minimum Viable Kitchen by ubercore on Thursday January 10, 2013 @05:44PM (#5040234)

I think I just read about it on a blog, and I'm pretty new to cast iron myself. But from what I understand, any fat should work.

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