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You should be able to see your reflection in it! (lemmy.world)

submitted 3 months ago by The_Picard_Maneuver@lemmy.world to c/memes@lemmy.world

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[–] snooggums@midwest.social 21 points 3 months ago* (last edited 3 months ago) (1 children)

Which is a bit time consuming and takes a little practice, but is a pretty great feature for getting a pan back into working condition in situations where a steel or aluminum pan might be ruined.

I had a few imperfections on a lodge that were catching the spatula, but too big to just knock off with said spatula. After a light 5 minute sanding with an orbital sander, a wash, and a couple hours for the new seasoning to bake on it was back in business.

Now it is my favorite cast iron pan!

(I cook most things on ceramic non-stick though)

[–] possiblylinux127@lemmy.zip 5 points 3 months ago (3 children)

You can season aluminum and I think steel (although I don't see the benefit of steel)

[–] chonglibloodsport@lemmy.world 5 points 3 months ago (1 children)

Yes. Aluminum sheet pans for baking and roasting are awesome. They take a seasoning really well and when fully seasoned to a dark brown/black they become amazing tools for browning and roasting foods!

[–] possiblylinux127@lemmy.zip 1 points 3 months ago (2 children)

Really? I've never tried but now I'm interested

[–] chonglibloodsport@lemmy.world 1 points 3 months ago

Yes, look up Helen Rennie on YouTube. She does a bunch of tests and explains how to do it.

[–] grue@lemmy.world 2 points 3 months ago (1 children)

(although I don’t see the benefit of steel)

I could be wrong, but I think carbon steel skillets and woks are supposed to be treated the same way as cast iron.

[–] rustydrd@sh.itjust.works 1 points 3 months ago

Carbon steel, yes. Stainless steel, no (you can season that one too, but the coating will not stick to the pan well due to the steel's smoother surface).

[–] AA5B@lemmy.world 1 points 3 months ago

Steel can work really well with seasoning, but not stainless steel. I have a steel griddle top and a steel pizza pan that are well seasoned now to being mostly non-stick.

I don’t know what kind of steel you’d call them but probably not carbon steel nor stainless steel