Anyone else notice that their seasoning does better (aka increases more) when baking or roasting as opposed to frying? I guess it’s why we season in the oven generally but I feel like I hear people saying “just cook with it” but never differentiating between in the oven and on the stove.
7 Comments
8565@lemmy.quad442.com · 3 pts · 3y
I have pans I only.use for frying and my seasoning is phenomenal where as my baking pans are just ok.
anarchoplayworker@lemmy.world · 2 pts · 3y
Oh interesting. Go figure. 🤷🏻♀️
8565@lemmy.quad442.com · 2 pts · 3y
Honestly the best way to season the pan is just cook anything with it I don't think itatters
anarchoplayworker@lemmy.world · 2 pts · 3y
Yeah, fair.
SpaceNoodle@lemmy.world · 2 pts · 3y
The heating is more even inside an oven, as is the time spent at a temperature unlikely to burn anything, so it makes sense that this would better develop an even seasoning. That being said, just cook with it.
mayo@lemmy.world · 2 pts · 3y
As long as I cook things at non-burning temperatures then the layers build up nicely. I don't pay attention enough to notice a difference between baking and frying.
anarchoplayworker@lemmy.world · 2 pts · 3y
Fair enough, yeah. I only noticed because I have a baking sheet that I only use in the oven, and frying pans that I basically only use on the stove. So I can see the difference pretty clearly.