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.
Related Communities: [email protected] [email protected] [email protected]
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Still trying to work out if I should bother a longer seasoning cycle to disappear those "milky spots" on the inner edge of the pan. But doesn't effect my cooking right now so I'm not worried about it.
Very nice!