this post was submitted on 02 Oct 2024
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[–] [email protected] 2 points 2 months ago* (last edited 2 months ago) (1 children)

Then my fictional grand kids can have my pan that has 5 different layers of seasoning on it with half of them peeling off.

It will last even longer because it's in my cupboard for 5 years at a time.

[–] [email protected] 6 points 2 months ago (2 children)

Nooo give it to a disapproving hipster dude, so he can sand it and lovingly restore it and judge you!

One of mine got crusty, I put it in the oven and ran it through a self clean cycle, it all burned off and I re-seasoned it, been smooth sailing since. So you could try setting it on fire like that.

[–] [email protected] 4 points 2 months ago

Tue secret to cast iron is fire.
I know everyone talks about their tricks but mone has mostly just been lots of heat directly applied to it and then slap cheap oil and rub it with a rag I accidentally set on fire once and then back to the flame. I figure it worked for my ancestors. And they seasoned that shit with sunlight.

[–] [email protected] 1 points 2 months ago (1 children)

I don't have much more than 250, 270 celcius and that does not seem to cut it.

[–] [email protected] 1 points 2 months ago

Find someone with a self clean oven. My current one doesn't do it either but the ones made to burn the baked on grease to ash get up to 475-480, that is what will burn off the seasoning. Not as hot as a kiln, I have no Idea what that would do.