Anyone else notice that their seasoning does better (aka increases more) when baking or roasting as opposed to frying? I guess it’s why we season in the oven generally but I feel like I hear people saying “just cook with it” but never differentiating between in the oven and on the stove.

  • @SpaceNoodle
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    1 year ago

    The heating is more even inside an oven, as is the time spent at a temperature unlikely to burn anything, so it makes sense that this would better develop an even seasoning. That being said, just cook with it.