tell me how you season your cast iron cookware

[topaz]

With oil?  Lard?  Any particular kind?
A lot or a little fat?  How much?  A thin coating?  A quarter-inch deep?
On high heat or low?  In the oven?  On the stove?
For how long?  A half-hour?  Two hours?

Every guide to seasoning cast iron I've ever read has been infuriatingly vague about how much, how hot and how long, and don't give me guidance on how to tell if I've done it correctly.  I have both a cast-iron griddle and a lovely cast iron cookpot that I think have never been properly seasoned and I really want to do it right.

Comments

[nacht_musik]

upside down

agreed. My experience in seasoning a popover pan was that too much oil pooled in the bottom of each tin, and vulcanized into a 1/8" layer of hard translucent rubbery stuff, almost like hard candy or epoxy. You don't want that.

[qwrrty.livejournal.com]

There! See, this is why I needed to ask the question! I did this once and just didn't know if that was part of the process of *successfully* seasoning a cast iron pan!