I had a customer just tell me that her stone's seasoning "came off" when she cooked fresh fish on it. I was confused, because there's really nothing that could come off, right? She said the spots where she cooked the fish turned back to the natural stone color, and were no longer the nice dark brown. She's had her stone for about a year and a half.
Any idea what I should tell her?
Any idea what I should tell her?