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Those are satisfyingly cured. What’s your system?
I just cook with them then when done use salt to get all the hard shit off the pan then heat up on the burner and wipe some oil on. Then let it cool and put away
I do the same, but I've noticed the bottom cooking surface isn't developing a seasoning like the sides. I've been doing the oven method to add to it, but it slowly gets worn away as I use it. Any suggestions?
Recently just cooking eggs, bacon, sausage hoping to build it up enough I don't have to worry about it.
Looking grand
10 comments