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by iambateman
2472 days ago
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If you’re seasoning cast iron or a wok, you do want to get a thin layer of oil smoking. This creates the season (and nonstick) on the pan. Over time, it’s really pretty cool. But if you’re cooking, burned oil is going to introduce some weird flavors you probably don’t want. Steak is the only food I know of where you want the pan close to that hot. |
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