"A Little Too Much Kick For Me!" Woman Unseasons Cast Iron Skillet

SPRINGFIELD, IL—Karen Underguard, 46, is convinced that her cast iron skillet is ruining her food.

“It’s just making everything too … hot. You know? I love this skillet, but it makes everything taste like a Dorito. Way too spicy for me.”

By washing her skillet several times with heavy detergent, and then using steel wool to get it back to its natural origins, she hopes that she’ll be able to make food more palatable. She claims that by unseasoning it, she’s returning food to how it should "actually" taste.

“You don’t need all these extra doohickeys, okay? Rice is a flavor. And I think it’s a pretty exotic one. It's always a fun, sexy surprise when something has a vibrant rice flavor. Yum!”

Underguard points to her pantry, which is made up of one vanilla extract vial, and a Costco container of low sodium, generic-brand mayo.

“I don’t even own salt. Salt is a whole to-do.”

Her distinct style of pared-down cooking has made her far more in touch with her tastebud. 

“Like I hated eating out because I would always have to tell the waiter at Olive Garden if they could leave the dressing off the salad. It’s so sour, and so spicy, and so salty. It takes away from the lettuce.”

In fact, she feels like her cooking has never been better.

"I used to be embarrassed by this, but honestly it’s 2020. I want to show the world who I am," she said, aggressively wiping her skillet for its next use.