this post was submitted on 16 Jun 2023
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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.

Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world

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[โ€“] jeade_en@lemmy.world 0 points 2 years ago (1 children)

Yeah, that really should do it...most of the time, "just cook with it" is the solution. You got a pic you can share to show us what's going on?

[โ€“] 8565@lemmy.world 1 points 2 years ago

100% I was struggling the first month or so then just switched to Cast Iron only and things got so much better. The two pans on the middle rack (unknown cheapo and a Lodge Double Notch from 1950s) get the most use and they have a incredible seasoning. But, they get used everyday sometimes multiple times a day