Those are satisfyingly cured. What’s your system?
this post was submitted on 16 Jun 2023
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Cast Iron
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I just cook with them then when done use salt to get all the hard shit off the pan then heat up on the burner and wipe some oil on. Then let it cool and put away
I do the same, but I've noticed the bottom cooking surface isn't developing a seasoning like the sides. I've been doing the oven method to add to it, but it slowly gets worn away as I use it. Any suggestions?
Recently just cooking eggs, bacon, sausage hoping to build it up enough I don't have to worry about it.
Yeah, that really should do it...most of the time, "just cook with it" is the solution. You got a pic you can share to show us what's going on?
100% I was struggling the first month or so then just switched to Cast Iron only and things got so much better. The two pans on the middle rack (unknown cheapo and a Lodge Double Notch from 1950s) get the most use and they have a incredible seasoning. But, they get used everyday sometimes multiple times a day
My daily user is a 100 ish year old Wapak 10. It was one of the first pieces I bought, and I overpaid for it back then cause I didn't know any better...but I've used it a ton, and it takes everything I throw at it. I do sometimes to things you're not supposed to, like tomato sauces, or vinegar reductions...so it doesn't look like a showpiece, but the cooking surface is great.
I do a lot of the "no nos" since I only use cast and have had no issues
What kind of oil are you using?
Canola
Looking grand