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

[tamidon.livejournal.com]

I do 1/2C oil and 1/2C kosher salt,stick in the oven for an hour on medium-high temp,let cool and then wipe out oil and salt with a paper towel