Anyone else notice that their seasoning does better (aka increases more) when baking or roasting as opposed to frying? I guess it’s why we season in the oven generally but I feel like I hear people saying “just cook with it” but never differentiating between in the oven and on the stove.

  • 8565@lemmy.quad442.com
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    1 year ago

    I have pans I only.use for frying and my seasoning is phenomenal where as my baking pans are just ok.

  • SpaceNoodle@lemmy.world
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    1 year ago

    The heating is more even inside an oven, as is the time spent at a temperature unlikely to burn anything, so it makes sense that this would better develop an even seasoning. That being said, just cook with it.

  • trainsaresexy@lemmy.world
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    1 year ago

    As long as I cook things at non-burning temperatures then the layers build up nicely. I don’t pay attention enough to notice a difference between baking and frying.

    • AnarchoPlayworker@lemmy.worldOP
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      1 year ago

      Fair enough, yeah. I only noticed because I have a baking sheet that I only use in the oven, and frying pans that I basically only use on the stove. So I can see the difference pretty clearly.