If your seasoning is so thin it can’t handle some steel wool or making a tomato sauce, you’re doing yourself a favor by exposing the weak points so you can reseason it.
When there’s a gap in the seasoning, I mainly use food-grade linseed oil, it’s got a very low smoke point so it’s easier to put on a very thick layer of seasoning.
Ok, so I think I get it now. Not only the OP but also the comments have to contain the word ‘main’. I was wondering what the hell everyone did wrong here, haha.
If your seasoning is so thin it can’t handle some steel wool or making a tomato sauce, you’re doing yourself a favor by exposing the weak points so you can reseason it.
When there’s a gap in the seasoning, I mainly use food-grade linseed oil, it’s got a very low smoke point so it’s easier to put on a very thick layer of seasoning.
You get the no main pass for having good information
Ok, so I think I get it now. Not only the OP but also the comments have to contain the word ‘main’. I was wondering what the hell everyone did wrong here, haha.
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It’s uneven heat that fucks cast iron up. You can leave it in hot coals until it gets red hot and it’ll be fine if it cools slowly.
The main way to remove seasoning is to leave it in the oven and run the self-clean cycle or bury it in a campfire pit’s hot coals.
It won’t melt until 2000 F+, but you get it to 500+, then throw water on it, there’s a decent chance it’ll crack.
Sand the surface smooth enough until it’s shiny and silver, and completely unable to hold a seasoning if you want to hurt my soul.
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