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Serious question, I dropped my cast iron in the dish pit and now it cooks better than when I seasoned it for 5 years
Three weeks ago I was closing at the pub in Boise and knocked my 12 inch Lodge into the sink during a rush. It sat in soapy water for maybe two hours before I fished it out. I figured I wrecked it. Scraped it down, hit it with a green pad, dried it on the burner, and gave it one thin coat of canola. Next morning I fried eggs and they slid around like it was nonstick from the factory.
Now I'm second guessing five years of babying that pan with flaxseed oil bakes every Sunday. The rust spot I scrubbed off never came back and the surface feels smoother than anything I got from layering seasoning by the book. Did I just get lucky with this one pan, or is the whole flaxseed routine overrated? Anybody got a pan that survived a night in the sink and came out better on the other side?
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