Waking up Saturday to the insane blizzard outside, I had one thing on my mind: pancakes. Snow days just scream for them! Unfortunately, my trusty cast iron pan (the absolute BEST type of pan to make pancakes in, IMO) had been out of commission for quite some time. It had started to flake, and was in desperate need of reseasoning, a task I of course put on the “To Do This Weekend” list almost every single weekend for a good year but never actually did.
The howling wind and relentless snow outside, however, gave me a new sense of purpose – THIS was the day. After all, pancakes awaited! I am always a bit obsessive about any task I don’t yet have down to a science (reseasoning cast iron included) so after an hour of internet research that yielded a LOT of contradictory information about oven temp, oil type, face up or face down in the oven, time, etc., I finally just decided – for my own sanity – to follow The Kitchn’s instructions. Unfortunately, I ended up with a sticky cast iron pan – there were tar-like patches (probably from oil drippings) all over its surface! Luckily, after another 30 minutes of research, I found this extremely entertaining (and highly effective) Youtube video, which I more or less followed – minus the beer and cigarettes portion (you’ll understand if you ever happen to have a sticky cast iron issue and decide to watch the video).
Anyway, I hope that was helpful for anyone “in a similar situation,” as Arlo Guthrie would say. The long and short of it is … I finally ended up with a beautiful, non-flaky, non-sticky cast iron pan and a wonderful batch of blueberry-blue corn pancakes! They were perfect for a snowy morning (well…early afternoon at that point) and a lovely way to celebrate the resurgence of my cast iron pan.