COMMENTS ON HIGH TEMP CAST IRON SEASONING:

Photos explained:

The 10" was finished inside at 350 degrees for 1 1/2 hrs. The 12" was all done outside at 425 degrees for 2 hrs. The process was done twice on each DO. The first coat looked like a train wreck on both of them until I washed them in plain hot water and warmed them up again to a point they were hot to handle. I then rubbed a light coat of melted Crisco on both and repeated the same process 3 times. What you see is the end results of that 2nd. time around.

Best results I have had:

The best results have been to  wash the new cast iron in hot, soapy water twice until you are sure the waxy coating is removed.  Heat the piece for 5 minutes to make sure it is dry of water.  Melt some solid Crisco in a small pan and apply it to the warm iron with a clean, lint free rag, or  good quality paper towel.  Wipe off the excess on the edges.  Excess oil will not carbonize on the surface and will flake off.  Place up-side down in an outdoor grill (if possible, to cut down on smoke in the house) .  Regulate the heat to 425 degrees and leave for 1   hours.  Turn off the heat and allow it to cool.   Apply another coat of Crisco to the iron and repeat the process.  You should have a good hard, black finish at this stage.  A third coat will enhance it to a point that you can cook anything in the DO without concern.  

I have cooked cobblers and several other dishes  without a liner.  Each cleaned easy with hot water and a plastic bristle brush.  I wipe it dry and apply a light coat of Crisco while the iron is warm.  Make sure to clean the ashes off the lid and treat the same way.  You are  ready to cook again.

I have been doing a lot of experimenting on some old skillets I bought. I had to burn them off in a fire and start over. I installed a temp gauge on the gas grill to see what is happening. It is good at 425 degrees, gets to burning off the finish at 475 degrees, and it is a train wreck at 525 degrees. The heavy coating drips and drains to the edge and pools, but doesn't carbonize. I found the light coats and wiping down before you get too hot does the best job. When something doesn't come out right, I want to know why. When I find out, I stop the problem. I teach CEU classes to water well contractors based on two words, "Why?" and "How?". I hope the "why" and "how" of these seasoning comments help all the fine members you have. I see many are doing the high temp finish now and that makes it all worth while.

Allen J.