Season a cast iron pan
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Scrub it truly clean.
Rust and residue off with salt scrub or fine steel wool. Seasoning seals what is under it, good or bad.
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Oil it, then wipe it nearly all off.
High smoke point oil, then wipe until the pan looks dry. The invisible layer is the right layer.
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Bake upside down at 230°C.
One hour, foil below to catch drips. Heat polymerises the oil into the hard glaze.
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Repeat two or three times.
Thin layers stack into a slick black finish. One thick coat turns sticky forever.
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Maintain by cooking.
Fat plus heat is a mini seasoning every dinner. Dry it on the hob after washing, wipe with a drop of oil.
- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.



