Food

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AMA about cast iron and carbon steel pans

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I feel like I've never been able to get the seasoning to the level where they are non-stick enough. Tips other than a lot of use and proper care?

Rub a really thin layer of oil on your pan after cleaning + drying. 

  
1. Wash/wipe the pan clean 
(you can use soap, soft sponge > chainmail > bristle scrub)

2. Warm on stovetop/oven to dry

3. Either while warm or after cooling, a few drops of oil in pan + wipe it around

Bristle scrub is more likely to scrape away your layer of seasoning, cuz its like little scratches - you're also more likely to press harder which will further scrape seasoning.

Chainmail is the suggested method. Counterintuitively, it's easier on your seasoning, and basically polishes the pan

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Bristle scrub is more likely to scrape away your layer of seasoning, cuz its like little scratches - you're also more likely to press harder which will further scrape seasoning.

Chainmail is the suggested method. Counterintuitively, it's easier on your seasoning, and basically polishes the pan
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