Just bout a new 10" Lodge brand cast iron pan. They claim is is preseasoned with vegetable oil. What is the way you would proceed with seasoning this? The claim of preseasioning kind of troughs me off on were to start.
Just bout a new 10" Lodge brand cast iron pan. They claim is is preseasoned with vegetable oil. What is the way you would proceed with seasoning this? The claim of preseasioning kind of troughs me off on were to start.
Just to be clear, you want to polymerize the oil in the pores of the iron, not in a puddle on the bottom of the pan. Which is why it is put upside down in the oven. I've always heard that you need to use very high temperatures.The temperature of the oven for seasoning is dependent on the oil used. It needs to be hot enough to polymerize the oil. Every oil is a little different, but in general hotter is better.