When restoring my own cast iron, the seasoning always comes out as light gold, and gradually browns with use. When buying new-age pieces like Butterpat, Smithey, Finnex, Stargazer, Field, etc, they’re preseasoning is brown in hue.
When buying something like a Lodge, or others from the supermarket, they’re jet black in colour.
What is actually causing this black preseasoning?
When buying something like a Lodge, or others from the supermarket, they’re jet black in colour.
What is actually causing this black preseasoning?