Cast Iron Pan Seasoning After Two Weeks of Use

After two weeks of more-or-less daily use, without any further seasoning:

Wagner skillet - two weeks of use

Wagner skillet – two weeks of use

The seasoning in between the scuffs & scrapes remains in fine shape. Running the Scotchbrite pad around the perimeter obviously wears the coating, but, on the whole, nothing sticks anywhere.

I’ve started re-seasoning it after each use, which isn’t a big deal, and we’ll see how the scratches level out.

The lovely gray-black patina on the nubbly outside surface from the original moderate-woo oven seasoning requires no further attention.



  1. #1 by Daniel B. Martin on 2016-11-27 - 12:04

    Cast iron is good but IMO newer technology is better. Hard anodized surface or Teflon coating. Do you avoid these for undisclosed reasons?

    • #2 by Jason Doege on 2016-11-27 - 19:57

      Cast iron heat spreading and retention is unbeatable, especially for the price. Anything else in that price range warps.

    • #3 by Ed on 2016-11-27 - 20:45

      We’ve gone through far too many Teflon / nonstick pans over the years to buy any more; the magic gradually goes away, even with plastic utensils. Spendy new ceramic pans might be better, although I have my doubts about coating durability. We have enough small dents in our (few) aluminum pots & pans to rule that out and I wonder what happens when you drop a stainless ceramic pan.

      We have a set of copper-bonded stainless pans that get used for nearly everything that doesn’t go into the iron pans, plus an assortment of stainless pots for soup & suchlike.

      A well-seasoned iron pan over a gas burner gives wonderfully even cooking, rock-solid durability, and all-around usefulness. Plus, of course, we’re used to it by now …

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