You must log in or # to comment.
It’s called seasoning you uncultured swine.
There’s at least another 700 years of use left in that pan.
Future archeologist trying to carbon date my pan:
“WTF is this thing!? There are so many different layers of carbon!”
I honestly wonder if it’s possible to see what all got cooked on that thing by analyzing it in a lab.
“About 80% seems to be Totino’s pizza rolls.”
It’s for ritualistic burnt offerings of course.
Why? What’s wrong with it?
Ignore it. This is BIG Pan propaganda.
Keep your pans. You’ll be needing them. We’re about to enter into a recession.
About to enter?
We’re long past recession, we’re about to enter full blown depression if not already, supply chain collapse and more! Get to know your neighbours, share food, community garden and buckle up!
That’s when it’s most useful because now it’s nonstick.
And an unsuspecting seasoner! 😋
And it takes longer to season aluminium!
this pan will outlive me
By ‘let it go’ you mean simply clean it? Why would you throw it away?
A bit of Bar Keeper’s Friend and some steel wool will have that baby shining like new.
But that’s where the flavour comes from
I like it when the flavor comes from the ingredients, not the leftover bits of rancid food bits that weren’t cleaned off.
Points at well maintained cast iron cookware he cleans with dish soap.
Amen!
Waves clean cast iron in the air.
I know that it is clean when the water just flows off the nearly hydrophobic surface! If an area stays wet then there is some food I didn’t get off.
It’s not cool to be hydrophobic dude.
One of those MCiGA dudes - Make Cast Iron Great Again
But the pan is really just a hot place to put parchment paper, so who cares.
you can take it from my cold dead hands
You tell em Taco!!!
No. Fuck you.
“Say hello to my little friend!”
Just run them in reverse every now and again
Got it. Put the pan in the low temp test chamber
its seasoned
Naw that one heats up faster
I’ve never seen a virgin baking tray.
I’m 40
Mmmm no, I don’t think I will.
