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First Time Seasoning A Cast Iron Pan

Discussion in 'Food and Drink' started by James, Sep 1, 2015.

  1. zwiefel

    zwiefel Rest in peace brother

    You appeal to my sensibilities sir...well-played.
  2. I've never worried too much about the particular oil, since a natural seasoning built over time will be a combination of all different types of oils and fats anyways - bacon, butter, bacon AND butter, whatever you happen to be cooking. For my most recent deBuyer I followed the Vollrath process using peanut oil, and while the end result wasn't quite as sexy as his (especially around the sides), the pan was ready to rock.
  3. Has anybody got a link to the Vollrath method? I thought I'd watched a vid, but I cannot find it anymore.
  4. James

    James smarter then your average duck Founding Member Gold Contributor

    I skipped doing it that way, I just cooked to over easy eggs to perfection (after a couple slices of bacon) no stick whatsoever, the seasoning in my pan is coming along amazingly


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