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A couple of years ago I received a new piece of cast iron. I found it much harder to season than my old pieces were.

I used these instructions from Lodge. I didn't have solid shortening or spray oil, so I rubbed on a thin coating of canola & wiped off the excess with a paper towel. It smelled a little funky, but not too bad & it definately wasn't smoky.

The biggest problem I had was that I had to reseason it after the first several uses. It was really hard to get it to hold the finish evenly.

Dh helpfully pointed out that I probably could have avoided all that extra work if, after the initial seasoning, I'd deep fried in it instead of using it in the oven. He's probably right.
 
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