Stove-top seasoning?

S

StephenH

Member
In some threads people speak of flipping their skillets over on the burners (after using?) as a way to further the seasoning of their pieces, or maybe I'm misunderstanding whats happening. Could someone explain the how and what of this?

Thanks,
Stephen
 
You read that here? I might hold my washed skillet upside down over a burner briefly to make sure it's good and dry, but that's about it. Perhaps it's one of those made-up things, thinking that oily residue will polymerize or somesuch. My pans have acquired a good seasoning without doing that. I also see recommendations out there to oil your cleaned pan and heat it past the smoke point every time you use it. I see no need to do that, either.
 
Baking on seasoning with the pan upside down in the oven to prevent blotchiness is a common practice, though.
 
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