this post was submitted on 02 Aug 2025
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NO. NO MORE INSTRUCTIONS.
I’m scraping it with a boar bristle brush, drying it with a traditional Japanese paper fan, then storing it in a nearby cave just like my uncle taught me!
I think you’ll have the best experience if you learn what seasoning actually is and what it isn’t. Seasoning is polymerized cooking oil that’s bonded to the surface of the metal. It’s hydrophobic which protects the metal from rust. It does not actually give nonstick properties (those are due to cooking oil and proper temperature control).
Seasoning is not burnt food, it’s not black, it’s not dry, nor does it leave marks on your finger when you rub it (only do this with a cold pan). A well seasoned pan should feel smooth and glossy and hard, not dry or powdery or gummy or sticky or greasy. When seasoned properly it does not need anything else applied, though most people apply a thin layer of oil as an extra precaution and because the oil improves the glossy appearance.
One thing to be aware of is that overheating your pan will burn the seasoning, carbonizing it and turning it black. A burned seasoning is vulnerable to flaking off and adding charred flavours to food, as well as exposing the pan to potential rust. Lastly, exposing the pan to acids (such as white vinegar or simmering tomato sauce) will strip away the seasoning (and ruin your sauce).