@jameschip stainless steel, aluminium, cast iron: the oil does not really care which kind of metal it polymerizes on ¯\_(ツ)_/¯
@malte absolutely. Faster on some pans than others, but it’s going to get there.
This is what I find funny about the people who insist on seasoning a pan 11 times before use. Just do it once or twice and then just use the pan.
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