re: #174 austin_blue

One of the disadvantages of cast iron is that it needs to be *used*.

If it sits in a cabinet for six months, the seasoning begins to get really nasty, and the cookware needs to be scoured and re-seasoned. This is much more common in warmer climates. It’s a pain in the ass. The seasoning gets sticky and stinks.

Season with mineral oil for storage. Or all the time. It doesn’t go rancid.