Gyroscopic Investing

(Cast iron pans)

Jack Jones wrote: ↑Tue Aug 05, 2025 6:05 pm I'm currently dealing with trying to get a nice finish back on mine. I put oil on it and put it in the stove for a couple hours, but I don't seem to be making meaningful progress. Enlighten me oh wise one.

I’m no expert, but I read that you should try a ½ teaspoon of oil and apply it with a bit of towel or paper towel.
Use an oil with a high smoke point.

dualstow wrote: ↑Tue Aug 05, 2025 8:23 pm (Cast iron pans)

Jack Jones wrote: ↑Tue Aug 05, 2025 6:05 pm I'm currently dealing with trying to get a nice finish back on mine. I put oil on it and put it in the stove for a couple hours, but I don't seem to be making meaningful progress. Enlighten me oh wise one.

I’m no expert, but I read that you should try a ½ teaspoon of oil and apply it with a bit of towel or paper towel.
Use an oil with a high smoke point.

We mostly use a little Crisco on a multi folded paper towel and apply to a hot water washed (rarely with a drop or two of detergent) to a skillet heated until you can see the water vapor has finished steaming off. Turn off heat before applying Crisco and be careful not to burn yourself. Continue wiping off the excess Crisco, if any, until the skillet is smooth with no little stripes or drops of Crisco. We store the greased skillet (greased inside and out) in a cold oven to keep from banging with other pans or utensils.

I store mine in the oven, too. Sometimes I let it bake in there when the oven is heating up for something else.
Will have to try Crisco sometime.
(Side note: When I was growing up, my mom knew a lady who put a tiny amount of Crisco on her face every night and she had very good skin. I think that would just give me pimples. )

In case I didn’t already mention it:
our pan is a grille pan with ridges so it’s a little more annoying to oil and to clean than a smooth, flat pan.