So I read all these cast iron threads and hear about building up layers, black flakes coming off, and even one person that says they can peel off big chunks of built up seasoning layers.
I want to know what in the hell you people are doing to your pans to experience this stuff?
I consider my pans seasoned (as I have been using them for decades), yet I don't have a layer of anything "built up" on the bottom. When I look into my pans I feel as though I am seeing the actual iron in the bottom...not the burnt on crap people describe and seemingly strive for.
My pans are black and what I would describe as "clean" without any build-up of crap on the bottom.
So, why the craze of "building up layers"? That just seems to bring headaches to people...
Updated 7 days ago | 7
Updated 2 months ago | 2
Updated 6 months ago | 8
Updated 2 months ago | 35
Updated 2 months ago | 3