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Scraping scraping scraping. (lemmy.world)

submitted 5 months ago by [email protected] to c/[email protected]

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[–] [email protected] 11 points 5 months ago (1 children)

I learned from a chef that an oven would work better due to the even heat applied all over but in a pinch or if you don't want to do all that, the stove top could be fine.

[–] [email protected] 2 points 5 months ago

That's the main reason I do an oven seasoning once a year or so. With my electric stove, it'll get the bottom ripping hot while the sides won't ever quite catch up.

In the oven I can do an even, set 450-500 and hold it there as long as I like. Then I can shut it off and let the pan cool slowly and evenly.