I wanted to follow up on your question about the best way to repot that large fiddle leaf fig without making a mess. The trick is to lay down a tarp first and have everything ready before you start. Slide the plant out of its current pot by gently tapping the sides and supporting the base. Trim any roots that look tightly coiled and loosen the root ball a bit. Place it in the new pot with fresh soil making sure the root flare sits just below the rim. Water it thoroughly after repotting and let it drain completely before moving it back. mine dropped a few leaves at first but bounced back within two weeks. Keep it in bright indirect light for a few days while it adjusts. Let me know if you want me to help you pick out a good pot next time we are out.
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You asked about the best way to season a cast iron skillet without creating a sticky mess. I have been using the oven method for years and it works perfectly. Start by scrubbing the pan with hot water and a stiff brush. Dry it completely then rub a very thin layer of flaxseed oil all over the surface including the handle and bottom. Place it upside down on the middle rack with a baking sheet on the rack below to catch any drips. Bake at 450 degrees for one hour then let it cool in the oven. Repeat that process three or four times for a really durable finish. The pan will develop a dark nonstick surface that only gets better with use. I did this with a new skillet last month and it has been great for eggs and cornbread. Let me know if you want to borrow my flaxseed oil.