Thanks, quick q: do you notice a permanent smoke smell/taste on this cast iron having seasoned it on the smoker vs an indoor oven? Definitely seems more convenient
Question. I’ve seasoned lots. My Dutch oven and my two skillets. So a neighbor sent hers up her to me. I sanded because has spider lines and I scrubbed with white vinegar and stuck on Traeger at 500 for 2 hours then used Chris o at 375 for 2 hours. Spider lines still there. It’s pretty and shiny but wondering if I need to do something else??