This is why people get hit with a frypan.
this post was submitted on 07 Nov 2025
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I can't wait to see her face. She honestly deserves it after all she's done.
Yeah, right, haha! I can't wait to see her face after such a stressful trip!
seeing this will almost certainly top whatever stress she thought she had before.
Thanks! I hope you're right and that this takes her mind off all that other nonsense! ❤️
I got hit with a frying pan when we were trying to replace my wife’s mother’s non-stick pans that were starting to flake. My mother-in-law is legally blind, and after we gave her the new pans she showed me the old one, saying, “look at it, it’s perfect!” My response of, “it’s even worse than she said!” was the wrong thing to say to an elderly woman holding a pan.
That's the moment you learned she's a sorcerer, she Cast Iron on you.
Sorceress ;)
That dang masculine -er
Watched a video years ago of someone doing this before re-seasoning and baking the pan in the oven.
The end result was actually pretty fabulous.
Yeah, this is the first step in properly refurbishing cast iron.
I thought the first step was lead testing it
based
It's actually better if you do this on new pan you bought, it strip away the pre-season and smoothen the surface a bit before you apply the seasoning of your choice.
The only path left is combat. Tonight, her iron shall be re-seasoned...in blood.
As long as you've gone this far, keep going. Hit it with finer and finer grit polishing wax until it has a mirror finish.
I've always wanted to do that.
My COVID splurge was a 12" milled cast iron pan that's smooth as hell. Eggs slide on this baby. I would carry it up a mountain if I knew someone at the top had butter.
My dad's is like that it actually cooks surprisingly well and doesn't stick.
Please someone explain!
Cast iron is "seasoned" to make it nonstick. That means many layers of oil build up as a sort of polymer. The point is to keep it "dirty" in this way. Cleaning it down to bare metal means she'd be forced to re-season it, which can take considerable time/effort depending on frequency of use. A true disservice.
Yes, but missing the nuance that seasoned cast iron that has been cleaned by dish soap has the black polymerized layer while a bunch of morons are opposed to actually cleaning and think burnt on food other than the polymerized oils is 'seasoning' and recommend just wiping it out with a towel.
My cast iron isn't anything special but it sheds more water than my non-stick ceramic when turned sideways while cleaning and wiping doesn't leave any black stains on a paper towel.
I never figured out how this is reconciled - it just sounds dirty AF (and I'm no clean freak at all!)
you're supposed to wash cast iron with water, then soap then water again. then you dry, put it on a hot stove, and once all the water evaporates away, you rub it down with some oil on a cloth/paper towel, and get that real hot. then you can turn off the heat, and wipe off excess oil before putting it away. It's not as straightforward as just tossing it into the dishwasher, but it's not as complicated as some would have you believe. also, you can wash cast iron. soap doesn't hurt it.
When it is new or if it was necessary to strip and start over, sure.
Once it has been cooked on a half dozen times it can just be washed with dish soap, dried, and put away. No more work than any other handwashing of a pan.
Cast iron is non stick without the shenanigans if you follow the hot pan, cold oil protocol. Most people don't get the pan up to temp before using it and the put in the oil or butter too soon.
Yup. All of my early issues with flaking or a rough surface was due to putting oil on cold and putting too much after to trying to repair it with too much seasoning.
Eventually saw directions that explained the right way to season as adding lots of thin layers like spray paint, not a coating like house paint. Also explained adding oil after heating kept it from humming ip and causing the same issues. Doesn't even have to be at a high temp either, just wait till it is radiating some heat before adding the oil.
Huh, mine always sticks unless the oil is hot too.
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Cast iron pans have to be burned in with oil to create a non-stick patina. If you use aggressive cleaning agents or steel wool, this patina gets stripped, and the process has to be repeated
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MY EMOTIONAL SUPPORT CRUFT!!!
At least it wasent a non stick.
A well seasoned cast iron IS non stick
Uncoated stainless steel can be non-stick if you use it right.
My Grandma's 90 year old cast iron looks like that and I have no idea how to season it.
Most surefire way I know is preheat your oven to 450, put a tiny but of canola, rapeseed, or another neutral oil on it, wipe off as much as you can with a paper towel and toss it in the oven for half an hour, the nrepeat 3 or 4 times. When I say remove as much oil as much as you can, I mean the towel should come away juat about dry. Then to cook with it, let it get hot first, add some form of fat, butter, oil, bacon grease, etc. and then add your food. Waiting for it to get hot first is the key.
Preheat the oven to ~450-500, throw the pans in for five minutes to drive out any moisture.
Pull the pans out, and apply a very thin coat of oil using a paper towel or lint-free cloth. Flax oil is best, low-temperature oils in general are better than frying oils here. Put the coated pans back in the oven for ~45-60 minutes, then remove. Repeated coats will significantly increase the strength of the coating
Seconding Pissman's advice. The only other tip that I know of is to encrust it with salt as well as oil, but that seems to be expensive and unnecessary. Honestly just cooking several pounds of bacon in it will do the same thing.
Youre dead is im.....
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