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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!
My opinion is not to worry about how even the seasoning looks, worry about how it performs when it cooks. Since it's a user, just cook good food with it. There's really only two reasons I can think of where I care much about what it looks like...if it's just a wall hanger or if I'm going to sell it.
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