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Shoutout to the guy who told me to season my cast iron in the oven, not on the stovetop
After three years of spotty seasoning that flaked off every few months, I tried his method at 450 degrees for an hour. The difference was night and day - my eggs slide around like they're on teflon now. Has anyone else made that switch and noticed a big change?
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andrew_jackson9d ago
...and I'll be honest, I was one of those stubborn guys who swore by the stovetop method for years. I thought I had it figured out with the thin coat and the slow heating, but every time I cooked bacon, half the seasoning would just peel off like old paint. Finally broke down and tried the oven method after my wife threatened to throw the pan away. Now I tell everyone the same thing - set it and forget it. The even heat makes all the difference, and I don't have to babysit the thing for twenty minutes.
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hall.charles9d agoMost Upvoted
Did you try dropping the temp a little? I was having the same problem with flaking until I realized my oven runs hot and I was basically burning the oil off instead of polymerizing it. I run mine at 425 now instead of 450 and let it go a full 90 minutes with the pan upside down on the middle rack. Also, a thin coat means REALLY thin. Like wipe the oil on, then try to wipe it ALL off with a clean cloth. What's left is plenty.
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