Read one comment about oven seasoning burns and it changed my whole method

I used to do the stovetop seasoning for touch ups, wiping a thin oil coat and heating until it smoked. Kept telling myself it was fine. Then last Tuesday I saw a guy in the Lodge group say he ruined a 12 inch skillet doing that for 2 years, the polymerized layers were so uneven it flaked into his eggs. That hit different because I do cook eggs almost daily. So I tried the oven method at 450 for an hour, let it cool in there slowly. First batch came out splotchy but after the second round it's got that slick dark shine. Way more even than anything I got on the burner. Does anyone else stick to oven only for reseasoning, or do you still do quick stovetop passes between deep cleans?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.