I would say it probably got too hot but there is no reason to re-season that pan. Just cook something greasy in it for the next few uses. People spend way too much time worrying about cast iron pans, they are really not that delicate at all.
Wtf happened with your pho, bruh? Crock pot pho sounds like a pipedream but I'm interested to hear how it turned out.
Light washing is fine, but I just got the picture in my head of him slathering it with Dawn and soaking it for some reason. I have a friend who does this and then complains his pan sucks and is hard to maintain.
Yep, and I fucking hate it. Those grill ridges and grooves are fucking horrible to try and clean, and when searing meat, it sticks to those ridges.
first attempt, it smelled nice, very "pho'y" but flavor, broth was not there or developed, so i got the aromatics right, just need to give the broth some "heft".
I was going to say that generally I like Lodge stuff and I highly recommend it.BUTthat specific pan, I'm not sure what use it would have. I have a griddle that is flat on one side ridged on the other and I never ever use the ridged side.
You can do the same thing on a burner in a lot less time. That's what I do. Turn on the burner under the pan, wait until the grease melts, then put it under running water and give it a few good swipes with a dish rag or a scrub brush, then put it back on the burner and turn the burner off so the residual heat in the pan and burner will dry it. Pretty much the same technique but without the time and energy to heat the whole oven.
