I was skeptical about oven seasoning vs stovetop until I tried it on a whim last weekend

Been using my cast iron for about 3 years now and always did the stovetop method with grapeseed oil. Thought oven seasoning was just extra work for no reason. Then I burned some onions real bad on a Wednesday and stripped the pan down. Decided to try oven seasoning at 450 for an hour with three thin coats. The color came out way more even and that first egg slide was wild. Has anyone else noticed a big difference between methods or is it just me?

2 comments

2 Comments

marymorgan16d ago

Wait, you BURNED ONIONS THAT BAD they made you strip the whole pan? That is wild. I have to tell you, I've done the stovetop method for years too with flaxseed oil and always thought it was fine. But then I tried the oven method at 475 for an hour with crisco of all things because I ran out of my fancy oil. The color came out like a mirror, I'm not kidding. My first egg after that slid around like it was on ice. I still use stovetop for quick touch ups but for a full reseason the oven is the only way now.

jessicaw1116d ago

Man, that's so true. It's wild how sometimes the thing you've been avoiding or ignoring for years ends up being the better way. It's like how I always used to fight with my phone's battery saver mode, thinking it made everything slow and awful. Then one day I accidentally left it on and my battery lasted all day long. Now I use it all the time. Same thing with how I used to think preheating the oven was a waste of time for frozen pizza, but trying it once showed me the crust actually gets crispy instead of soggy. It's like you gotta be willing to try the "wrong" thing to find out it actually works better.