I have a cast iron pan from Lodge Logic that after it was bought was repeatedly oiled and baked to season it (I know they are pre-seasoned but COMNAVWIFEPAC thought it was a good idea, while she is normally dead on in the kitchen, we all have our lapses of reason).
What ended up happening was a rather thick baked on patina of oil that worked fine for a while but much like too much shoe polish at once, it has started to chip off and flake, rather irregularly at that. Does anyone have any tips for breaking this pan down and starting over again?
What ended up happening was a rather thick baked on patina of oil that worked fine for a while but much like too much shoe polish at once, it has started to chip off and flake, rather irregularly at that. Does anyone have any tips for breaking this pan down and starting over again?