I had lost hope with my electric cooking plates. The white circles where completely hidden under a layer of diamond-grade burn residue that no amount of scrubbing with chemicals could even begin to remove. I found this 3€ scrapping tool and it’s amazing !!! Sorry, but I don’t have the before picture, believe me after 6 years of usage, it was bad.

  • linearchaos@lemmy.worldEnglish
    14·
    1 year ago

    A super thin layer of food safe oil. Apply it, Buff it back off as much as possible than wash the pan.

    If it’s cast iron you can just re-season it.

      • JungleJim@sh.itjust.worksEnglish
        8·
        1 year ago

        Is it? I just throw it in the oven on high for a bit. Sometimes if I’m lazy I’ll just oil it and cook on high without seasoning. Just using it seasons it some. Even if the season is incomplete, just being oiled will prevent rust until next time and that seasoning builds up. Some people make a hobby of doing things the “right way” though, who am I to judge?

        • Maeve@kbin.social
          4·
          1 year ago

          Idk, I gave away an almost new set of cast iron, but for the Dutch over and skillet. Skillet was preseasoned, used Dutch oven for deep frying/stews/casseroles, so it happened quickly enough. The rest of it wasn’t worth it since it’s heavy enough to be more hindrance and time than I actively used regularly.

          Tl;dr mostly was for me

            • Maeve@kbin.social
              2·
              1 year ago

              Heck yeah! If I’d bought the set from a store or online, instead of a yard/estate sale, it would have been several hundred, minimum.

              • model_tar_gz@lemmy.worldEnglish
                2·
                1 year ago

                My most used, first and second favorite cast iron skillets are a no-brand $5 rusty garage sale find. A strip and reseason and these things are the best.

                My third favorite is the $50 Lodge we got as a wedding gift.