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recently inherited these cast irons that are at least 40 years old. they were sitting in a cabinet for a few years and nasty with rust and crusty, old seasoning. i scrubbed the shit out of them with steel wool and lots of soap, then applied 4 coats of new seasoning! feel free to roast my seasoning, i have no idea if it’s good since it’s my first cast iron and would like to know.

for each coat of seasoning i just wiped the pan with peanut oil then set the oven at 435F for 20 minutes, then 460F for 10 minutes

ive been using only stainless steel for a couple months and im abt to give away my nonstick cookware. nonstick cookware is counter-revolutionary

  • CarbonScored [any]
    ·
    3 months ago

    I go a step further and do not bother to season my cast iron at all. It just doesn't need it; Beans, eggs, reduced sauces, nothing sticks to it anyway, and anything still in it just scrubs off with water and steel wool in two seconds, then I leave it on the hob to dry. I've had zero problems in so far two years of ownership.

    Atop that, no hate to anyone who does season, but I'm personally sceptical about the idea of cooking food with a bunch of burned oil. Just sounds like a bad idea.

    • ZoomeristLeninist [comrade/them, she/her]M
      ·
      3 months ago

      it’s polymerized oil, not burned. it’s kept below the smoke point for 20 minutes, then brought slightly above the smoke point for 10. when it’s polymerized it acts as a nonstick coating. the polymer of the oil can take much higher temperatures than the oil itself. also, seasoning prevents rust

      • CarbonScored [any]
        ·
        3 months ago

        I certainly don't understand the science, but fair enough. Reading about it leaves me feeling the topic is confused and conflicted.

        As I say, not had any stick or rust issues without any seasoning anyway, maybe different humidity or something matters to make it important for others.

        • Roonerino
          ·
          1 month ago

          deleted by creator

          • CarbonScored [any]
            ·
            3 months ago

            I mean maybe? I definitely scrub it with real steel wool each time, but I do rarely use soap. I am also careful never to go past smoking point so I'm definitely not seasoning it as in the way people recommend.

            If I am accidentally seasoning it, then even more argument that it's not necessary for me to actually season them I guess. But I struggle to see how anyone wouldn't be doing the same unless they're never using oil to cook with.

            • Roonerino
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              1 month ago

              deleted by creator

              • CarbonScored [any]
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                3 months ago

                emilie-shrug Seasoning does seem to be poorly understood as a mechanism.

                The true point is cast iron is great.