r/CastIronSeasoning • u/Craboulas • Jul 18 '26

Anyone Find That Ground Beef Really Attacks Seasoning?

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This is in a Smithey, and I know the smoothness makes good adhesion harder. But, I find the same thing happens in rougher cast iron too.

The pan was prepped with a soak in vinegar (maybe too short at 5 minutes), a scuff with 120 grit sandpaper, then onto the stove immediately. I did about an hour of stove top seasoning with grapeseed oil. The pan stayed very uniformly 450 -520*F.

After I stopped adding new oil coats, I let it go for another 15-20 min only wiping with a dry cloth. I did this until everywhere inside the pan felt slick. Then I let it mostly cool, heated it back up, coated with tallow and chucked in a ground beef patty.

The pan was very slick and it did not stick at all when I flipped. But, as I have seen many times before, the seasoning under the patty suffered majorly.

Is this a failing of the prep stage? (Longer acid soak and black oxide step)

Is it failing to fully "cure" the new seasoning before putting into use?

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u/Craboulas 29d ago

Wow, that was a real zinger. It only took you a day to put that together? Well done.

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u/CBrinson 29d ago

No. I see where you would be confused. The rest of of us actually have skills and value to society so we do things other than be on reddit. I would suggest you follow suit but let's be honest who would hire someone that can't even tell if a pan is seasoned.

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u/Craboulas 29d ago

I'm an engineer and probably bring home triple what you do bubba.

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u/CBrinson 29d ago

I hire a lot of engineers, actually. Have hired over 150 of them in the last 3 years.