@voltronic they season a bit more evenly if you keep them upside down in the oven

@SimplyZippy
That's what I did, all four cycles. The seasoning is very even on all sides.

Maybe if I had run the cycles at 500°F like many people do, it would have turned darker. But in the video I watched the guy had restored hundreds of pieces this way and his Lodge turned black after the second cycle. Given that I was new to using Crisco for seasoning I didn't want to deviate from directions.

@SimplyZippy
Here's a procedure even simpler than the one I followed, and this person also recommends Crisco and staying below the smoke point:

http://castironmagic.com/cast-iron-initial-seasoning/

@SimplyZippy @voltronic maybe use olive oil instead, it’s what I use

@matuzalem
You're the first I've ever heard recommend olive oil!

@SimplyZippy

@voltronic @matuzalem personally, I use avocado oil to season cast iron

@SimplyZippy @voltronic that’s a good oil for seasoning, in fact better than olive oil because it’s easier.

@voltronic

I bought this Carbon Steel skillet and went thru the recommended seasoning processes, but it took a year, really, to get a good non-stick finish on it.

@voltronic
Yes just go ahead and use it.
It will darken with use.
Also it will NOT be very nonstick at first, that will take about 6 months of heavy use.
Just follow the cleaning and re-seasoning instructions.

@corlin
Yes, I don't expect to be making perfect over easy eggs right away.

@voltronic @corlin
I don't think your getting hot enough to blacken the polymer..

But... I'd also recommend cooking potato peels in some oil until dark brown... Stirring them as they darken...

Dump it out and them wipe clean... That should help the blackening as the temps can get higher than 400

@voltronic One top tip I saw is to put the pan in the oven, bottom up, over a drip tray.
From what they were saying, it allows any oil which *might* accumulate as it warms to drip away, leaving a more even finish.

Might be BS! 🤣

@stueytheround
I did that in the previous terrible seasoning cycles and now again in the from-bare-iron new seasoning cycles. I think this seasoning is quite even this go around; it's just a lighter color than I was expecting. But I'm going to have one more cycle a bit hotter as a few have recommended.

@voltronic

I season my cast iron on like 450-500°

You need to reach the polymerization temp of the fat you use to season. Which means you want to reach the smoke point for a while. Low temps will never reach that point to create the bonding process from the oxidation. Doing it that way, you'll never reach that patina you're aiming for.

@ExecutiveFunction404
Well maybe I'll do one more run at 450° since the smoke point of Crisco is supposedly about 440°. I probably won't be feeling the kitchen with smoke at that point.

@voltronic

I turn on the hood & leave it in for about an hour or so while the cast iron is in, then let it cool before removing. It hasn't caused a massive amount of smoke bc the oil should be *extremely* thin. After applying the oil, it shouldn't look "wet" before placing it in the oven.

If you enjoy the science behind things, here's a little info on polymerization and carbonization on cast iron:

https://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

@ExecutiveFunction404
Just completed another cycle, this time at 475°. No smoke, and it's now an ever so slightly darker shade of caramel.

I think I'm done with seasoning at this point. Five times is a lot. Time to start cooking with it.

@voltronic @ExecutiveFunction404
I'll give you the advice my mom gave me regarding cast-iron & seasoning. She told me her mother & grandmother both swore the only way to help a new cast iron pan get the nice non stick surface was only one way. Mom taught me to do it & it works. After you've done the initial seasoning, the best thing you can do is make pan fried chicken. 1/x

@voltronic @ExecutiveFunction404
Soak chicken in salt water to help pull blood out, take it out, lay it out, pat it dry. She made a dry mix of flour, salt, pepper & paprika in a bowl. She took the chicken, put them in the flour mixture & made sure each piece was throughly coated. Tap the excess flour off, place in the pan when the oil is ready, turning to make sure all sides get browned. As you work through the chicken, place the pieces you have finished in an oven to keep warm. 2/x

@voltronic @ExecutiveFunction404
(Mom fried at least 2 whole chickens since there were 5 of us) Put Crisco in the skillet & get the oil hot to where a little dusting of flour just crackles on the surface of the oil. She usually made mashed potatoes with the chicken. She would dump off any excess oil, leaving any debris in the pan. She would take a small amount of the flour miix, place it in a jar with milk, shake it up real well, then slowly add it to the pan while constantly stirring. 3/x

@voltronic @ExecutiveFunction404
Once the gravy is starts to boil, turn the heat down as low as you can & continue to stir for a few minutes more.

After making pan fried chicken & gravy a few times the pan should really start to get that nice non stick coating. Hope this helps

P.S. She also said that cooking bacon or sausage & hash browns also will speed up the process.

@rdk33l3r
All of this sounds so delicious. Thank you!

@ExecutiveFunction404

@voltronic we use grape seed oil. It has handles heat better than olive oil.

@SusanRichart
That's one I see a lot of recommendations for.