i could never get my cast iron pan to work. everything would stick to it constantly even after multiple seasonings. its weird cause i h ave a carbon steel wok that i was able to season and it works just fine so idk what it is about cast iron i can't figure out. do you just have to cook like 5000 slices of bacon on it before it's usable for anything else?
Supposedly it's best to use flaxseed oil but I've had decent success using olive oil or any old vegetable oil. The key is to bake it in the oven to fully polymerize the fat, and build up multiple layers.
i could never get my cast iron pan to work. everything would stick to it constantly even after multiple seasonings. its weird cause i h ave a carbon steel wok that i was able to season and it works just fine so idk what it is about cast iron i can't figure out. do you just have to cook like 5000 slices of bacon on it before it's usable for anything else?
Supposedly it's best to use flaxseed oil but I've had decent success using olive oil or any old vegetable oil. The key is to bake it in the oven to fully polymerize the fat, and build up multiple layers.