Cast Iron Pan Seasoning: Round 3

After seasoning the pan after every meal for a few weeks, then not doing that for a few more weeks, its thick glaze began looking somewhat scuffed:

Cast Iron Pan - scuffed

Cast Iron Pan – scuffed

You may recognize some of those scars from the previous picture:

Wagner skillet - two weeks of use

Wagner skillet – two weeks of use

Perhaps the multi-layer seasoning was entirely too thick and prone to chipping; this time, I’ll try a thinner coating. Because it’s cast iron, the pan under the coating remains undamaged.

A few hours in a bucket of sodium carbonate solution with a battery charger driving a few amps through it removed most of the glaze and a few minutes with a sponge sanding block cleaned off the rest. Applying flaxseed oil and heating it to 400 °F on a regular burner (under close supervision!) produced a nice coating:

Cast Iron Pan - seasoned

Cast Iron Pan – seasoned

The single layer was way slick for veggies in the evening and handled the morning omelet with aplomb, so we’ll run with it until something interesting happens.

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