re-seasoning and maintaining seasoning on cast iron

Discussion in 'General Dutch Oven Information' started by tasunkawitko, Jan 24, 2012.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    Last edited: Aug 12, 2013
  2. sqwib

    sqwib Smoking Guru OTBS Member


    Might redo mine

  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great post Ron - I need to redo one of mine and this will be a big help 
  4. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    hope this helps, guys -

    please take a second look at my original post above - i made a few tweaks.
  5. venture

    venture Smoking Guru OTBS Member

    I have heard of pans cracking in the self cleaning oven cycle.

    Never did it, so I can't verify that?

    Good luck and good smoking.
  6. Good info!

    FWIW, the iodine number of an oil is what you want to pay most attention to, not necessarily the smoking point.

    Oils that have a high iodine number are "drying oils", they polymerize to form the hardest most durable seasoning.

    Yes, flaxseed oil is one of the highest.

    Avoid oils that are 'high-oleic' ,their iodine number is lower than that of their standard counterpart.

    In other words, sunflower oil has a fairly high iodine number, but 'high-oleic' sunflower oil's iodine number is much lower.

    Good luck seasoning!
    Last edited: Jan 26, 2012
  7. I've been pretty happy wiping it or using water to clean then wiping it dry, put it on the stove at med heat until water dries. Then wipe a light bit of oil on it, allow it to heat to smoking, then cool naturally. My wife hates the smoke and smell but the finish is non stick.

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