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I have two small cast iron skillets I inherited from my mom. I'd scrubbed the rust off and successfully re-seasoned them with a very thin coat of flaxseed baked for an hour at 500F. I did this 6 times. Or so I thought. My daughter cooked scrambled eggs in July in the bigger skillet and them plunged the skillet with egg stuck all over the insides in a sink full of hot soapy water. I got the skillet out of the water and scrubbed the egg off with kosher salt and dried it before storing it. Not long after this happened, I noticed that the seasoning was flaking off the skillets. Now I need to go back to square one and re-strip and re-season. What method do others find works for stripping and them re-seasoning cast iron? I've read a ton of different stuff: various oils/fats and various temperatures and times for seasoning and various methods of stripping the old seasoning off.