Re:Chemistry of Cast Iron Seasoning (2010)
by Nitramp on Sunday November 16, 2014 @10:17AM
(#8614357)
Interesting.
In German speaking media, the universal recipe I found is to use any high-heat oil (canola, sunflower, etc), fill the pan with a lot of it (3 mm of oil in the pan), then add potato peels and a lot of salt. Fry the peels (and flip them in the process) until the peels are completely charred, done.
Re:Chemistry of Cast Iron Seasoning (2010)
by qwertz123 on Sunday November 16, 2014 @11:48AM
(#8614638)
I tried the potato method and am not pleased with the results at all. I'm going to try one of the oil based approaches instead, they sound far less messy.
In German speaking media, the universal recipe I found is to use any high-heat oil (canola, sunflower, etc), fill the pan with a lot of it (3 mm of oil in the pan), then add potato peels and a lot of salt. Fry the peels (and flip them in the process) until the peels are completely charred, done.
I haven't tried either.