Thread: Cast Iron Seasoning

Originally Posted by 2post

All the fats and oils mentioned work but olive oil doesn’t. It a reaction between iron oxide (rust) and burnt oil that forms the black layer we’re looking for so don’t scrub it just use it. Mine gets scrubbed by someone in my house and I can get it back to useful in 15min. Get it hot and wipe oil or fat on the surface and let it smoke off, repeat as required.
Always get it hot before putting food in it.
I have decided it’s better to reseason it than do all the cooking.

yup thats all good advice reseason again and again - leaving oil fat in okay as long as its fresh and one has a good nose - but again I am aghast people use bloody dish washing liquid in cast iron camp ovens heathens