Originally Posted by Fire Me Boy!
I've got pics, but no one seems to care anymore. Five rounds, and these pans are awesome!
For Christmas, my SIL is getting into cooking a lot and does a little with cast iron. I'm going to buy her a couple of carbon steel pans and pre-season them for her using this method. I think she'll love it.
I'd like your opinion on something, kind sir:
I got some Imusa aluminum calderos and some Lodge cast iron for Christmas. I'm going to season the Calderos using this method. I'm wondering about the Lodge cast iron though. Is it worth it to start it from scratch right away, remove the seasoning and re-season, or should I just keep the Lodge as is and only season the Calderos?