I just reseasoned my 12” Lodge today! A lot of nasty smells coming out as I took off layers and layers of old seasoning with barkeeper’s friend. But now it has a non sticky, glassy smooth new sunflower oil seasoning. Very slick!
Does anyone know how to avoid having bacon foul up the seasoning? Seems like it always reacts chemically and incorporates proteins into the seasoning which make it nasty and dry and flaky rather than smooth and glassy.
Scrub it clean with soap, then put the pan on a burner to heat dry it. At the end, rub a very thin layer of fat on it. I use clarified butter. It’s a cumulative process, you won’t see all the benefits of nonstick all at once.
I just reseasoned my 12” Lodge today! A lot of nasty smells coming out as I took off layers and layers of old seasoning with barkeeper’s friend. But now it has a non sticky, glassy smooth new sunflower oil seasoning. Very slick!
Does anyone know how to avoid having bacon foul up the seasoning? Seems like it always reacts chemically and incorporates proteins into the seasoning which make it nasty and dry and flaky rather than smooth and glassy.
Scrub it clean with soap, then put the pan on a burner to heat dry it. At the end, rub a very thin layer of fat on it. I use clarified butter. It’s a cumulative process, you won’t see all the benefits of nonstick all at once.
That butter is going rancid on the surface.