this post was submitted on 05 Jul 2023
2 points (100.0% liked)

Cast Iron

2015 readers
1 users here now

A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world

founded 1 year ago
MODERATORS
jeade_en@lemmy.world
2
baking vs frying (lemmy.world)
submitted 1 year ago by anarchoplayworker@lemmy.world to c/castiron@lemmy.world
3 comments fedilink hide all child comments
 

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.

you are viewing a single comment's thread
view the rest of the comments
[–] mayo@lemmy.world 2 points 1 year ago* (last edited 1 year ago) (1 children)

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 points 1 year ago

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.