this post was submitted on 18 Dec 2023
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Cast Iron
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Mine is completely non stick at this point, just ran a spatula around the rim and the whole thing popped out.
My recommendation is to do 3 coats in an oven, before you start cooking. When cooking, your first initial meals should be fat heavy (think bacon, steak, maybe even a shallow fry like a schnitzel).
And, until the seasoning layer is strong, reseason on the stove top each time after cooking.
I personally recommend this video, which I think is the most insightful. My biggest mistake early on was seasoning with too much oil, which would leave a sticky residue behind.
You know your seasoning is there when you can fry an egg (in butter or oil) with no stickage.
Edit: Also, I should add that I've had this pan for around 5 years, so it's got some great layers built up. Nothing is better than just cooking with the pan for a long period of time.