Anyone else notice that their seasoning does better (aka increases more) when baking or roasting as opposed to frying? I guess it’s why we season in the oven generally but I feel like I hear people saying “just cook with it” but never differentiating between in the oven and on the stove.
As long as I cook things at non-burning temperatures then the layers build up nicely. I don’t pay attention enough to notice a difference between baking and frying.
Fair enough, yeah. I only noticed because I have a baking sheet that I only use in the oven, and frying pans that I basically only use on the stove. So I can see the difference pretty clearly.