Chemistry of Cast Iron Seasoning: A Science-Based How-To

Chemistry of Cast Iron Seasoning: A Science-Based How-To – For the Snook. I wanted to buy a cast iron skillet recently, but he thinks they’re overrated and useless.


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  1. What?! Overrated and useless?! No. Nope. Get one. I didn’t want one at all, but Nathaniel insisted. I love it! Now I use my cast iron skillet all the time, as well as both of our cast iron dutch ovens.

    I’ll have to show him the flaxseed oil info for seasoning. I’ve never heard that before.

  2. We’ve got a Le Creuset (enameled cast iron) Dutch oven, which we use a fair bit. I think for some reason he thinks a good non-stick skillet would be better and less hassle.

  3. This technique is great success. I put six-layers on my grill-pan (after using a power drill to get rid of the gunk and white vinegar to get rid of the rust). Also re-did my wok. SO BLACK.

  4. The best thing I’ve done for my cooking in the past year was reseasoning mine, which hadn’t been used in… Years? And then buying another one. Then another. (The second and third coincided with starting to buy cooking gear at a restaurant-supply store.)

    Just be sure to use a metal spatula with it, something that is foolish with nonstick.

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