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Bought a $45 cast iron pan at a flea market in Tulsa, spent 3 weeks seasoning it, then my roommate ran it through the dishwasher
Found a Wagner Ware skillet from the 1950s for $45 cash, stripped the rust, and built up a glass-smooth layer over 3 weeks of cooking bacon every morning. My roommate put it in the dishwasher on a Tuesday because she thought it was dirty, and I came home to a grey, sticky mess. Does anyone have a faster way to rebuild a season, or do I just start the bacon thing over again?
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gray_morgan17h ago
Did you know you can skip the bacon marathon and just bake the thing with flaxseed oil? I read on a cast iron forum that you rub a super thin layer on, bake it upside down at like 450 for an hour, and repeat a few times. That gets you most of the way there in one afternoon instead of three weeks. It won't be quite as nonstick as your old bacon layers right away, but it beats starting from scratch. Also make your roommate buy the flaxseed oil.
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