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Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 2 of 2. This is the beginning of the thread.
Posted by philyra on April 2, 2007, at 12:01:07
hello all, this is the first time i've tried seasoning a brand-new cast-iron pan, and it's pretty much black after 2 rounds (the first time it came out really spotty so i did one more), but the surface is still really bumpy like it was pre-seasoning. will it smooth out over time the more i cook in it? i've only ever used skillets that were about 30 years old and nice and slick, so i don't know if this is normal or if i didn't season it correctly. thansk for any advice!!
take care,
philyraps have been cooking in it and seems to be OK.
Posted by TheMeanReds on April 2, 2007, at 12:52:45
In reply to random cast-iron question, posted by philyra on April 2, 2007, at 12:01:07
I had some cast iron skillets. I dont know where they are now. They were hard to keep up for me. But they made the food taste/cook better.
I used to srub them right after use. Used a very light coating of oil (after air drying) all over them. Then put them in the oven on very low heat to absorb the oil.
It worked out well untill I became too lazy for them.
This is the end of the thread.
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