Thread: Cast Iron Seasoning

Cook bacon in it, lots of bacon. Bacon fat with the brine residue does a good job, a couple of kg over breakfast should do it. Once you've finished the bacon, plonk the thing in the oven and let it season or if you have a chimera or outside fire that works too. Vege oil is a little hard to correctly polymerise into the carbon coating that while it isn't 'non-stick' requires you to get the stuff you want cooked quite a bit over normal cooking temperatures to make it fuse to the carbon in the steel. There is already a lot of carbon in the cast iron, so provided it's clean and you don't have a lot of the 'grey' areas you can just keep cooking on it until it self seasons. You just have a few 'stickier' areas. It's a similar sort of thing to the stainless steel frypan polished finish, if you've used one of those where you put olive oil in the frypan and it just seems to make the food stick more!