I flaired this as “other” because I don’t know if this is a science or cultural question. I can’t think of why it would be important other than to test that it has become “nonsticky.”
In: 188
I read an artical on the science of seasoning a few years back, in the section talking about bacon (old fashioned, plain bacon) being good to season a pan , the proteins and other compounds specific to meat and I assume egg would be the same, help to smooth out the built up seasoning. and makes for a tougher seasoning.
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