this post was submitted on 21 Dec 2023
131 points (98.5% liked)

Cast Iron

2048 readers
1 users here now

A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world

founded 1 year ago
MODERATORS
jeade_en@lemmy.world
131
Old Lodge I restored for somebody (sh.itjust.works)
submitted 11 months ago by Classy@sh.itjust.works to c/castiron@lemmy.world
19 comments fedilink hide all child comments
 
you are viewing a single comment's thread
view the rest of the comments
[–] Cheradenine@sh.itjust.works 3 points 11 months ago

A true seasoned surface will only form properly at temperatures well in excess of the 350-375 degree F temperature that some manufacturers recommend for seasoning cast iron. Low temperatures do not completely polymerize and break down oil and will leave a brown, somewhat sticky pan instead of a black, non-stick one. 400-500 degrees F is the effective range for seasoning.

From Dave Arnold's excellent blog 'Cooking Issues'

https://cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/