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Found out my grandma's skillet was never really 'seasoned'
I read a 1942 USDA bulletin about cast iron care that said old recipes for seasoning with lard and high heat actually create a brittle layer, not a polymerized one. I tried it on a thrift store pan in Boise and the coating flaked off within 3 uses. Turns out the flaxseed oil method I hated for years is closer to what the factories did back then. My grandma's pan looks rough but cooks better than my $80 modern one. Anyone else ditch the traditional lard method after seeing real test data?
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