I'm in the process of seasoning my cast iron pan. I've already gone through the process three times, coating the entire pan in oil before baking it. I'm planning on doing this three more times. Do I need to coat the entire thing in oil each time from now on, or can I get away with just doing the inside?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)