coat that sucker with avocado oil and bring it up to 200°C for a few minutes. Allow it to cool, repeat until the sides don’t hold any oil, then switch to crisco solid shortening for a few rounds.
You can use various different food oils, the important part is that it can leave a (food safe) polymerized coat that binds to the surface, protecting it from rusting as well as making it non-stick
coat that sucker with avocado oil and bring it up to 200°C for a few minutes. Allow it to cool, repeat until the sides don’t hold any oil, then switch to crisco solid shortening for a few rounds.
I love that everyone is showing up to give real advice to this post.
What does the avocado oil base do? I’ve never seasoned a cast iron pan from scratch before.
You can use various different food oils, the important part is that it can leave a (food safe) polymerized coat that binds to the surface, protecting it from rusting as well as making it non-stick
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