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anonymous

"Black Rust" and Cast Iron Seasoning | Sheryl's Blog @sheryl_canter - 0 views

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    itial preparation of a high quality pan that I plan to use for a long time. You only strip and season once. How well you do this determines how well the iron is protected, and how good the nonstick surface is. To me, it's worth some time and effort. Right now I don't have any cast iron cookware that I wouldn't mind ruining. Maybe I can find something cheap at Goodwill for experimenting. I'm very curious to see the black rust effect you describe.
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