Cast Iron Conditioning Myth – Scott Leysath

By on April 18, 2012

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.

2 thoughts on “Cast Iron Conditioning Myth – Scott Leysath”

  1. 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.
    Allison Walker

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