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
In addition to what the other person said, olive oil has a high smoke point, meaning it has to get pretty darn hot before it creates smoke. It handles heat a lot better than other oils.
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.
What does the avocado oil base do? I’ve never seasoned a cast iron pan from scratch before.
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
In addition to what the other person said, olive oil has a high smoke point, meaning it has to get pretty darn hot before it creates smoke. It handles heat a lot better than other oils.
Did you mean to say avocado oil there? I love the stuff.
Shit yeah lol IM half awake
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.
The thing is, if you take care of it, the pan will outlive the owner. There’s just not many products with that kind of life these days.