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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.
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.
no subject
Date: 2008-02-05 08:12 pm (UTC)no subject
Date: 2008-02-05 09:23 pm (UTC)(Or maybe your self-cleaning cycle isn't the usual three hours at 600F?)
no subject
Date: 2008-02-05 09:35 pm (UTC)no subject
Date: 2008-02-07 01:53 pm (UTC)