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Five years of upside down seasoning, my cornbread finally told me
So I've been seasoning my cast iron by putting a thin layer of oil on it and then storing it face down on the shelf. Thought that was the standard move. Last weekend I made cornbread for a potluck and the whole bottom of the pan had this sticky, tacky patch right in the middle. My buddy Jake asked why my pan looked like it had a melted gummy bear on it. Turns out I was leaving too much oil on AND the upside down trick was trapping it weird in my cabinet. I read three different guides and finally saw a video where a guy wipes the oil off like he's trying to remove it completely. Did that with half the oil, baked at 450 for an hour, and now it's actually nonstick. How did I mess this up for 5 years? Anyone else have a seasoning 'aha' moment that took way too long?
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anna_green488d ago
Oh man, that sticky patch story gave me a good laugh because I have been there too. It took me years to learn that less oil is actually more when it comes to seasoning. That video trick about wiping it off like you made a mistake changed everything for me as well.
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