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New Gasket?

I got my warrantied new base today - very pleased not to be worried about the increasing networks of cracks in the old one.

One question about the new gasket on the top of that new base. What is the conventional thinking these days about "curing" or "seasoning" the gasket? I looked through the history - is the present thinking 2-3 cooks below 350 before getting back to searing on it?

Thanks in advance - my first new gasket since 2008 - which means I've been cooking without one for some time...

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