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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.
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.