this post was submitted on 15 Aug 2024
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That's the key. I sufferred for 20 years with a cast iron pan that barely worked. I always assumed it needed one more coat.
Eventually I gave up, sanded it with 220 grit, cleaned it with acid to remove any rust, then immediately coated with oil and started seasoning process . It's like the teflon that everyone said cast iron could be and I thought they were exaggerating.