I take a stick or spoon of criso and coat the entire surface, including the bottom and handle(s). Then I leave it in the hot oven for 2-4 hours. the key part is getting lard/shortening on every surface and leaving it there in the heat for a while.
Other tips: Put the pan upside down in the oven so the excess oil can drip off. Also, put a half-sheet under the pan to catch the dripping oil.
tamidon's method sounds a lot closer to my cleaning method than seasoning.
(If you have a copy of _The Best Recipe_, there should be instructions in there in a sidebar)
no subject
Other tips: Put the pan upside down in the oven so the excess oil can drip off. Also, put a half-sheet under the pan to catch the dripping oil.
(If you have a copy of _The Best Recipe_, there should be instructions in there in a sidebar)