I’m not 100% on my seasoning either. My cast iron does OK, but my carbon-steel is a gremlin.@Dannyalcatraz
I love my cast iron, but I've never been confident in my seasoning. It's smooth and I've never have any horrendous accidents, but food residue still sticks to it when I cook.
Is that normal?
I've found my wok to be much easier to clean and keep in "cooking shape".
My initial seasoning (years ago) looked GORGEOUS! But a few months later, part of it failed. So I reseasoned it. That time lasted more than a year, then got patchy. So I’m getting used to redoing it on occasion.
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