Wouldn't you know it - I'm seasoning my cast iron at 500°F now (as opposed to the 375° I was trying earlier) and it's turning the proper color.
Come on, polymerization!
@voltronic yooooo nice :)
@evistre
This is the one I've been cooking on here and there. Not a fan of how splotchy the cooking surface is. Probably as a result of my improper seasoning rounds. I wonder if I need to completely strip it and start over.
IMO, you should redo it.
looks like the splotchy area is from too much oil....maybe?
**hard to tell from a picture
@BLuOXide @voltronic @evistre
If it's not rust, it will all come out alright with time.
@voltronic @BLuOXide @evistre
As you use it, some comes off, some plasticizes with whatever's still on it, and all of it darkens. Have patience, Grasshopper!
@AlphaCentauri
Definitely not rust. I suspect it's from a couple rounds of seasoning at too low attempt, followed by cooking something that stuck which I needed to use the chainmail scrubber to remove.
So you think just keep using it as is? The surface feels rather smooth even though I know it's not correct.
@BLuOXide @evistre