After two weeks of more-or-less daily use, without any further seasoning:
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.
5 thoughts on “Cast Iron Pan Seasoning After Two Weeks of Use”
Cast iron is good but IMO newer technology is better. Hard anodized surface or Teflon coating. Do you avoid these for undisclosed reasons?
Cast iron heat spreading and retention is unbeatable, especially for the price. Anything else in that price range warps.
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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