u/I_tell_dad_jokes

I’ve had this cast-iron pan for 20 years, but this past week I completely stripped it and re-seasoned it from bare iron for the very first time. It’s a bit more brownish red than I expected, but I’ve heard that that’s fairly common and that it will get darker as I cook with it. How did I do?

Edit: it’s been pointed out to me that I may have overestimated how long I’ve owned this thing by a few years. I’m not trying to pretend it’s vintage, I bought it new at a Walmart, not something I dug up in an old attic haha. But I really have been cooking with it for the better part of 20 years and only finally just stripped it down to bare metal for the first time.