Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

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Old Lodge I restored for somebody (sh.itjust.works)

submitted 11 months ago by Classy to c/[email protected]

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[–] Cheradenine 3 points 11 months ago

A true seasoned surface will only form properly at temperatures well in excess of the 350-375 degree F temperature that some manufacturers recommend for seasoning cast iron. Low temperatures do not completely polymerize and break down oil and will leave a brown, somewhat sticky pan instead of a black, non-stick one. 400-500 degrees F is the effective range for seasoning.

From Dave Arnold's excellent blog 'Cooking Issues'

https://cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/