Posted by philyra on April 2, 2007, at 12:01:07
hello all, this is the first time i've tried seasoning a brand-new cast-iron pan, and it's pretty much black after 2 rounds (the first time it came out really spotty so i did one more), but the surface is still really bumpy like it was pre-seasoning. will it smooth out over time the more i cook in it? i've only ever used skillets that were about 30 years old and nice and slick, so i don't know if this is normal or if i didn't season it correctly. thansk for any advice!!
take care,
philyraps have been cooking in it and seems to be OK.
poster:philyra
thread:746260
URL: http://www.dr-bob.org/babble/social/20070322/msgs/746260.html