So back in the day on FCS there was a post about cast iron and seasoning it. Someone mentioned using flour and cooking it on over and over to get a solid season on the pan in a short period of time... does anyone know the actual process for this?
So back in the day on FCS there was a post about cast iron and seasoning it. Someone mentioned using flour and cooking it on over and over to get a solid season on the pan in a short period of time... does anyone know the actual process for this?