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Should the preseasoning layer of cast iron be removed?

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Should the preseasoning layer of cast iron be removed?

Emmaus | Jul 12, 2010 01:49 PM

I found a post saying it's pretty common advice on most forums that the preseasoning layer should be removed? Is it true?

Here's the link:

http://www.richsoil.com/cast-iron.jsp

"You have a brand new cast iron skillet from the factory. Modern cast iron skillets have a layer of gick on it that the manufacturer has decided to label as "seasoning". I suspect that the stuff on that cast iron skillet has a lot more to do with marketing, shipping and profit margins than what you or I would want to eat. I think you really want to get that gick off. It's pretty common advice on the forums that you should get that gick off."

Personally, I think that's a very difficult process. If I have to remove the preseasoning, I'd rather buy unseasoned cast iron, but it's very difficult to buy nowadays , though.

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