Finally figured out I was overfilling my cast iron skillet every time

I always thought you needed a good layer of oil to season cast iron, like covering the whole bottom. Been doing it that way for about 4 years. Then last Saturday my buddy who cooks at a diner saw me seasoning a new pan and laughed. He said I was basically making a sticky mess and should just wipe a thin coat on and wipe it off again. Now my eggs don't stick at all. Does anyone else realize they were doing some kitchen basic totally backwards for years?

2 comments

2 Comments

robert_roberts25d agoProlific Poster

Did a chef tell you oil should look almost dry before you stop wiping?

torres.leo25d ago

Nah man, I leave it a little shiny still and it turns out way better for searing.