On Wed, 12 Nov 2014 06:50:29 -0600, Moe DeLoughan >
wrote:

> On 11/6/2014 11:57 AM, Janet Bostwick wrote:
> > On Thu, 06 Nov 2014 10:45:19 -0600, Gerald Lasco >
> > wrote:
> >
> >> On Wed, 05 Nov 2014 17:40:50 -0800, sf > wrote:
> >>
> >>> On Wed, 5 Nov 2014 15:20:22 -0800 (PST), ImStillMags
> >>> > wrote:
> >>>
> >>>> If you are starting with a new or not well seasoned pan, bake it in the oven with oil a couple of times.
> >>>
> >>> Agree!
> >>
> >>
> >> Have tried the bake in oven method...food still stuck in it....will
> >> try the frying bacon method...thanks for all the help and advice
> >
> > what I did: I rubbed a good coating of Crisco over both the inside
> > and outside of the pan. I fired up my BBQ grill and put the pan
> > (upside-down) on the rack, and left it in there for a couple of hours.
> > I did a pan once in the oven, but that was too smoky and messy. Wipe
> > dry with paper towels if necessary.
> > Janet US
> >
>
> I second this approach. I do this with all my cast iron and the
> results are excellent. Plus, it's easy. Leave it on the grill while
> you're off doing other stuff.

I season mine in the oven. I use oil with a high smoke point, but I
don't crank up the oven... it's 300-325° and I let it sit in there for
a couple of hours. No smoke, no mess and it's not upside down because
I cook on the inside of the pan, not the outside, so I want whatever
slips down the side to stay inside - specifically on the bottom. The
rest of the pan only needs a slight seasoning because it is not the
workhorse the bottom of the pan is. Of course oven seasoning only
happens once or twice and you're still building up the seasoning the
next few times you use it, so frying bacon or fatty chicken is on my
menu.


--
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