How did you season your cast iron

Oven. 450°

Fire would be way to hot

Oven.

Strip it. Season it in oven at 400° for 45 minutes. Repeat 3 times.

I honestly don't know. My great grandmother seasoned the one I use.

Bacon grease is optimal.

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Use the thinnest layer of oil you can so it doesn't pool up and cause sticky spots. You should wipe it with a paper towel before you put it in the oven to the point that you're wondering if you wiped too much off. That'll get you the best coating.

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This, and do it 3 or 4 times.

I use flaxseed oil, a gas grill, and keep the temp between 350 and 400 for an hour per coat.

First you make a roux.

I cook so much meat in them and when I’m done, I let it cool and harden, then I just use super hot water (my faucet gets to 135-140) and a scraper, wipe as much as I can off to dry. Sometimes throw in oven upside down after at 450 for 45 minutes, repeat.

But this isn’t how I re-season. Just normal maintenance.

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Fire would be way to hot

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Kimosabe, Tonto know fire way to hot.

Tell paleface of skillet prep.

To keep the smell out of my house, I do them in my big green egg set to 450

I have a #10 from BS&R that I am trying to season for one of my wife’s friends. It has a lot of what I call “crazing” that I can’t get out/ burn off. I’ve put it on the gas grill (up to about 800 degrees) and also on the self cleaning cycle in the oven and it’s still messed up.

Looking for a place that can run it through electrolysis, never had to do that before.

I season with either Crisco Shortening or bacon grease. Only clean with hot water, salt, and a very stiff nylon brush. Dry in oven or toaster oven @ 300 for 45-60 minutes.