by Corwin C » Sat Nov 19, 2011 7:24 pm
Maybe I'm too simplistic, but when I season my iron, I simply clean it thoroughly, then I get it hot, thoroughly rub in a little Crisco/lard, let it cool, repeat heating, oiling, cooling, about three times and put the pan to work. I try to cook the first few meals in the pan using recipes that have a little natural oil in them (bacon, hamburger, etc.) It seems to me that no seasoning process can replace actually USING the pan.
Corwin If I am unwilling to stand up straight before the world and admit what I have accomplished during the day, without excuses, in complete and honest detail, then I can do better ...
and no one should be expected to accept anything less. -- myself