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.
It’s the goal of the original picture, people can’t help but give cast iron advice.
What does the avocado oil base do? I’ve never seasoned a cast iron pan from scratch before.
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Did you mean to say avocado oil there? I love the stuff.
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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