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Just bought a new CI DO. I tried seasoning it by the instructions that came with it and I am not real happy with the way it has turned out.
How do yall season your new cast iron cookware.
Crisco the thing up and bake it.
Oil it up and heat it up and keep spreading the hot oil.
Cook some bacon in it. Cook some really fatty ground beef in it.
Just keep oiling it up. Been doing the same thing lately with a new lodge logic. It was "preseasoned" but I just have it sitting on the stove with some oil in it. Every time I walk by it, I just take a paper towel and wipe that oil up the sides.
Many light coatings of grapeseed oil. Building the foundation is critical, so is time and patience. Tried just about everything else and grapeseed is the most consistent with getting the uniform, black seasoning. 500 degrees for 1 hr. Some of the Lodge type CI I have gotten by with 3 seasonings. I shoot for at least 6 seasonings before use with the vintage stuff. Anymore it's around a dozen.
Then most importantly....use it.
Each piece "takes" the oil differently, even if you had identical pieces. Right now, I am fighting with a 12" Wagner 1891 griddle that has been seasoned and used at least two dozen times. It's still blotchy and needs attention. By far...the worst one I've done.
Tried using paper towels, but small visible paper towel pieces in the oil made me search for a better option.
Old t-shirts are great for seasoning CI and cleaning guns. Old kitchen towels work well also. ;)
"I embrace my desire to feel the rhythm, to feel connected, enough to step aside and weep like a widow, to feel inspired, to fathom the power, to witness the beauty, to bathe in the fountain, to swing on the spiral...of our divinity, and still be a human."--------Maynard James Keenan F(n) = F(n-1) + F(n-2) = tool
Large and Small BGE, and a baby black Kub.
And all the toys to make me look like a Gizmo Chef.