• Enkrod@feddit.org
    link
    fedilink
    English
    arrow-up
    14
    ·
    edit-2
    4 months ago

    Meh, one of my pots came pre-seasoned and I just started using it as if I’d seasoned it myself, after the first couple of weeks of simply using it, it now has the exact same surface as everything I seasoned myself, because every time you fry something in it, it just improves the seasoning.

    shrug

    I mean I’m happy I know how to season my stuff, but if it lowers the entry-barrier to cast iron I think it’s worth it.

    • Captain Aggravated@sh.itjust.works
      link
      fedilink
      English
      arrow-up
      13
      arrow-down
      1
      ·
      4 months ago

      And see I’m getting to an age where I’m not convinced there’s a procedure for anything. Get eight people together, ask them how they season their cookware, you’ll get nine different answers and none of them work for you. Half of what that guy said, some of what this guys says but I’ll use this detail from the third guy, that works well enough for me and my life improves drastically the instant I stop giving a shit.

      • aesthelete@lemmy.world
        link
        fedilink
        arrow-up
        6
        ·
        edit-2
        4 months ago

        Following the full recommendations on every piece of equipment you buy would result in every waking hour of your day being filled with maintenance and busywork.

        If the pan works for you, who gives a rat’s ass?