this post was submitted on 02 Aug 2025
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Clean it, don't clean it, oil it, salt it, water it, "season it", season it by not cleaning it so your french toast gets all that good hamburger flavor from the night before...
I've read so many different ways to treat cast iron that at this point I'm convinced that it's all just superstition.
Leave it outside for 2 years, use acid and scrubbing to get the rust off, reseason. Good as new!
Why would you wait two years when you can just melt it down in a crucible and re-cast it after every use?
Why not just do your cooking directly in the crucible at that point? I heard it's great for pizza