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The moment I realized I was seasoning my cast iron pan wrong for 8 months
I kept getting this sticky, gummy layer on my pan no matter how much I oiled it. Then my buddy watched me cook and asked why I was using olive oil instead of something with a higher smoke point. How long did it take everyone else to figure out the obvious stuff?
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grace_gonzalez4612d ago
@the_jordan makes a good point about the smoke point. Did you ever try crisco instead of oil after you figured that out?
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Man that olive oil thing got me too. I was using extra virgin because I thought "fancy oil equals fancy cooking" but it just made everything sticky and gross. The real trick I learned way too late is that you gotta wipe the pan almost dry after oiling it before you put it in the oven. Like you want it to look dry but still have a microscopic layer of oil.
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