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Cast Iron Conditioning Myth - Scott Leysath

Cast Iron Conditioning Myth - Scott Leysath

We hear a lot of different techniques for seasoning or conditioning cast iron. Some are good and some are not so good. But one thing we do know is that the best way to season or condition cast iron is to maintain it to begin with. While it does take a little bit of work (mostly just a little time), it’s not as hard as you would think to keep your cast iron in tip-top shape.

Here’s professional chef Scott Leysath debunking one of the most popular myths we hear when it comes to conditioning cast iron. Not only is this technique messy, it can also ruin the taste of your food.

Comments

Allison Walker (not verified) on Aug 3, 2013 4:01 am

Not a comment. A question.
I have one of your cast iron frying pans. I left some home made pasta sauce in it over night, and the tomato (I think) in the pasta sauce took the patina off my pan.
How do I recondition my pan and put the patina back?
Thanking you in anticipation of a useful reply.
Regards,
Allison Walker

Camp Chef Admin (not verified) on Aug 5, 2013 8:13 am

Allison, Thanks for reaching out. Sorry to here about your cast iron! It happens to the best of us from time to time, but it's also a good opportunity to learn a skill that will restore a healthy seasoning and help your cast iron last a lifetime.

If your patina is still in pretty good shape overall, it could be a simple process to restore it. But if it seems a little more damaged, it might be a good idea to strip the patina down all the way and start fresh.

Here are a few links that you can follow for great instructions and to give you some ideas on what will be best for you.

http://www.campchef.com/blog/freshen-up-that-iron

http://www.cooking-outdoors.com/cast-iron-dutch-oven-re-seasoning-and-re...

http://www.campchef.com/cast-iron-conditioner.html

Let us know how it goes!

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