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.
The heating is more even inside an oven, as is the time spent at a temperature unlikely to burn anything, so it makes sense that this would better develop an even seasoning. That being said, just cook with it.