sprite1275

Originally Posted by Mj2k

WTAF is that cast iron had done to it? Turning food over with a hammer & chisel, or using it to chop wood in? lol.

That is not a nice build of up seasoning, that’s just layers of crud. Should be smooth and hopefully a little sheen to it.

It’s all out the pan and up the handles too. Other views may vary but I’d be salt scrubbing the hell out of that and starting again. My cast iron egg grills have a better finish.

I know non stick has it's concerns with dodgy chemicals but I think most non stick do not have them anymore. But oils also give off dodgy chemicals when heated to curtain temps so I wonder if keep reheating pans with the same oil is this as bad?