It looks a bit "spotted". Is that normal or need I do something about it?
this post was submitted on 02 May 2026
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Cast Iron
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Yea...true...but when people say season these days, they mean strip the old seasoning and then do the 900 steps of baking it in the oven with 47 different coats of some magical oil and let it hang out in the sun while sacrificing a goat to Amon Ra...so it doesn't rain while the sun is baking on that final layer...
When someone says "season it" or "re-season it" I usually interpret that as add another coat. Not a full strip and redo.
A lot of the cast iron groups are super into "gotta strip it and to properly get it seasoned"
Yeah there's some real intense people out there.
In everything I suppose. Internet is full of elaborate 48 step routines for practically anything you can imagine. One can make a terrible fuss out of everything if one wants to.
That said, it seems that you may actually need to do things slightly differently depending on for example your diet. That doesn't mean slipping into 900 step "seasoning routine", but you may need to take care of your cast iron tools a bit differently if they don't get fat from meat or if they're frequently exposed to high acidity foods.