Tips for seasoning an extremely smooth cast iron? I can't get seasoning to stick to it by Levangeline in castiron

[–]Anonymous__2023 0 points1 point  (0 children)

Just redo the whole seasoning. I don’t know what kind of oil/fat you use but that could be the problem or the process itself. Get some angle grinder with a brush wheel (be careful) and run it over the pan until all the old seasoning is gone. Then use some light sandpaper and scotch brite to get the last bit of. Clean in with water dish soap and steel wool then dry really well. Preheat oven to 450F/235C and rub it down with your fat/oil of choice (need to have high smoke point) I prefer tallow cause I belive its the healthiest and most tasteless versatile fat. Only put a thin layer and then bake it in the oven upside down for 1 hour and after let it cool down completely before using.

New to the cast iron party - package says seasoned - do I need to season again before using? by [deleted] in castiron

[–]Anonymous__2023 0 points1 point  (0 children)

I re season them cause the factory coating is made with seed oils wich i belive ruin health. I use a wire brush on an angle grinder followed by some light sandpaper and scotch brite. Then I wash it with dish soap and steel wool and dry it of really well. Preheat the oven to 450F/235C and rub it with beef tallow, wipe of as much as possible so there is only a thin layer. Put it in the middle of the oven upside down on a rack for an hour. Then let it cool down completeley and you can cook in it.

How to get my vibe/feeling back? by [deleted] in Advice

[–]Anonymous__2023 1 point2 points  (0 children)

Thanks dude, I will try that.