Chucktown PE
Well-known member
peanut oil exactly. I leave it in the oven at 500 degrees until it stops smoking. rub on olive oil while its hot, put it back in and turn the oven off... I would use shortening, but I dont usually have it around.I like to season with a higher smoke point oil at higher temp for a longer period of time..... follow that with the shortening or lower smoke point oil seasoning
Details?
I would assume a peanut oil or something for the higher temp and a shortening for the lower temp? I thought you had to cross the smoke point for the seasoning to work?
dont burn yourself when applying the second oil.
Cool. I'll definitely try that. I'll have to wait until it warms up a bit though so I can open the windows in my house and get some good ventilation. My cooktop doesn't vent externally so the smoke would be pretty bad. The last seasoning I did didn't work too well. My wife has used a copper scrubber to clean the skillet a few times and it's created some gray areas on the cooking surfaces. It's got me a little concerned because the seasoning didn't stick to that part at all last time. Maybe the peanut oil will help.