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Originally Posted by Cruiserdrew
Crisco is the bomb for the initial seasoning. Both of the books I have on DO cooking, reccomend it specifically and it really makes a hard an durable surface. 450 sounds hot-I do mine around 375 and it seems to work. That's a good experiment though, what temp is optimum?
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From what I've read there are two schools of thought on seasoning.
Low and slow vs hot and quick.
I've done the 350 overnight and the 600 for a couple hours on the gas grill. Both seem to work well for me.
Whatever you do the objective is to fill the pores in the cast iron.
My skillet has had stuff burnt on and scrapped off so many time the bottom is like glass. Carbon is the original non-stick surface.
