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Stovetop seasoning finally clicked after a messy oven disaster
Back in 2019 I tried oven seasoning on my grandma's old 12-inch skillet and made a smoky mess in the apartment, set off the fire alarm at 11 PM. So I switched to stovetop seasoning with a thin layer of Crisco, wiping it off like I meant it, and did about 3 rounds over a burner in my kitchen. It took maybe 20 minutes total and the pan turned that deep brown color without filling the place with smoke. Now I only do stove seasoning for touch-ups, it's just easier to control. Anyone else ditch the oven method for the stovetop and never look back?
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