• RealFknNito@lemmy.world
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      7 months ago

      I learned from a chef that an oven would work better due to the even heat applied all over but in a pinch or if you don’t want to do all that, the stove top could be fine.

      • hydrospanner@lemmy.world
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        7 months ago

        That’s the main reason I do an oven seasoning once a year or so. With my electric stove, it’ll get the bottom ripping hot while the sides won’t ever quite catch up.

        In the oven I can do an even, set 450-500 and hold it there as long as I like. Then I can shut it off and let the pan cool slowly and evenly.