this post was submitted on 02 Aug 2025
883 points (99.3% liked)
Microblog Memes
8822 readers
2123 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
Rules:
- Please put at least one word relevant to the post in the post title.
- Be nice.
- No advertising, brand promotion or guerilla marketing.
- Posters are encouraged to link to the toot or tweet etc in the description of posts.
Related communities:
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I have heard you're not really supposed to do that - the texture helps the seasoning stick properly instead of flaking off.
Most vintage cast iron pans were ground flat, they only stopped doing that as a cost saving measure later on.
My vintage flat cast iron pan from the 30's keeps its seasoning just as well as my modern one, and is a bit more non-stick compared to the modern ones.
What determines if a seasoning will flake off is mostly due to the type of oil used to create the seasoning. Flax seed oil will create a much harder seasoning, but it is the most prone to being chipped or flaking off.
Most other types of fat, like Crisco (don't cook with it!) or canola oil, will produce a perfectly good and resilient seasoning on smooth or bumpy cast iron.
Wait, why shouldn’t I cook with Cisco?
Update! So the new Crisco uses Intersterified fat, which this study suggests promotes weight gain, increases blood sugar levels, and stresses the liver.
It also is now mostly made of Palm oil, which means buying it inadvertently supports the burning of rainforest for palm oil plantations.
Thanks!
From the studies I'd read on the new formulation, the thing they're doing to it to keep it solid at room temperature seems to also be very unhealthy, even if it no longer has trans fats.
It's been quite a while since I read them, so I can't recall the name of chemical or process that's harmful (agh!)
I'll see if I can find it.
There are a lot of pits in the surface of a Lodge. It’s much better now and food doesn’t get stuck as often. I guess it’s a preference thing. 🤷♂️