If your pan is relatively clean:
1. Wipe out food with a paper towel.
2. Scuff with chain mail in a circular motion using firm pressure.
3. You’re ready to cook again!
If your pan has a lot of gunk on it:
1. Wash it with water (soap if needed).
2. While wet, scuff with chain mail in a circular motion using firm pressure, spending a bit more time scrubbing the surface even after the food has been cleaned off.
3. Dry the skillet on the stovetop over low heat
4. Apply a dab of Field Seasoning Oil. Use a thin layer, so the next time you pre-heat the skillet, you’ll turn that oil into seasoning.
Remember! If you are gouging your cooking surface, you’re pressing too hard. But you should see some light scratch marks. It’s beneficial to concentrate scuffing on any bare spots or areas that are farther behind in the seasoning process.
The more consistent you are with this process, the faster you’ll build seasoning. Let’s go!
