Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 i re-seasoned my wok with coconut oil in a 300-degree oven. i've always done it upside down, but had trouble slotting the handles into the grid, so this time flipped it right side up. the excess oil seemed to polymerize in the bottom of the pan. very freaky-looking, discrete disc, black and shiny as patent leather, hard yet a little giving, couldn't scratch or dent it with a fingernail - even somewhat resistant to a knife. if it came from a factory, i'd stay far away. so are there any studies supporting the safety of traditional cast iron seasoning? Quote Link to comment Share on other sites More sharing options...
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