Quote:
Originally Posted by greyshep
Interesting, the sites I had read suggested only using hot water. Sounds like a layer of oil after cleaning is a good idea too.
Will have to try this out. Thanks.
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My pleasure. Kenji Lopez Alt is great, lots of writings relating science to cooking. I find his work illuminating
A layer of oil, shortening, or lard after cleaning is what I try to do reasonably often. Once every few times. I find that if you put in the effort once to get a good initial seasoning, it is very forgiving. Even have done the odd soaking for 20-30 min here and there. These things aren’t delicate flowers.
And recently I did a full reseasoning of a ~15 year old cast iron. Should be good for several years