Stove black doesn't stick to machined or polished surfaces. It's for rough cast. If it has been oiled, it won't stick anyway. When done correctly, the oil polymerizes and becomes cross linked as another material with a much higher smoke or burn point. It's different than seasoning pans in a 500 degree oven since the top can't get hotter than that for a few cycles as it hardens. Polymerized fat is the stuff in ovens baked on that takes a 900 to 950* self cleaning oven to remove. That's the coating you want. Once you have the coating built up, it withstands 800* f. There are right and wrong oils to use and quite a science behind it.
Papineau/Belanger kitchen wood stoves
- Thread starter Charlotte987
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