This is such a lazy and effective method and I love it! I thought this looked like a crazy method, but I tried it and it works so well! THANK YOU! I really didn’t want to go through the over process over and over again and im glad I tried this first. Throughout the years, this is now my favorite method.
I have a few smithy pans and like grape seed oil to season all my cast iron even my old griswold. I use grape seed oil to cook with as a replacement for butter. Love the pans
Thank you smithy ! It’s hard to imagine with everything thats out there in the internet, everything we’ve been taught. But its impossible to go against your expertise & time of doing this . This is going to be fun, man does crisco smoke at 450 and above . . Will let you know how goes. 😊
@@stevenshook3348 I've tried several oils (grapeseed, canola, flaxseed, avocado), but Crisco is by far my favorite. PLEASE stay away from flaxseed oil - it'll give you a beautiful dark layer at first but start flaking off after a few cooks.
I agree with everything you said, but you definitely don’t want to get it to smoking point. You want it at just a medium heat. If you got it as hot to the smoking point then you’ve defeated the purpose and the oil will not bind to the iron. Follow everything she says except only turn the heat up on the pan to medium heat before applying your oil
AAA - we respectfully disagree. The process by which oil turns to seasoning involves polymerization and carbonization. Polymerization (bonding of the fat molecules to the surface of the cast iron) can start at temps under the smoke point, but you will not achieve the carbonized matrix on top that completes the seasoning without hitting that smoke point. We understand that there are conflicting statements about smoke point on the internet. We tend to trust what we've experienced in our own hands and we get much better seasoning when heating to smoking, but you can look up guidance from Lodge and others that confirms you should heat to smoke point for ideal seasoning.
This is such a lazy and effective method and I love it! I thought this looked like a crazy method, but I tried it and it works so well! THANK YOU! I really didn’t want to go through the over process over and over again and im glad I tried this first. Throughout the years, this is now my favorite method.
Just got my first smithey skillet today!!
I have a few smithy pans and like grape seed oil to season all my cast iron even my old griswold. I use grape seed oil to cook with as a replacement for butter. Love the pans
Thank you smithy !
It’s hard to imagine with everything thats out there in the internet, everything we’ve been taught. But its impossible to go against your expertise & time of doing this .
This is going to be fun, man does crisco smoke at 450 and above . . Will let you know how goes. 😊
I was wondering is Crisco was similar to or the same as as Crisco. How did Crisco work for you, Julio?
@@stevenshook3348 I've tried several oils (grapeseed, canola, flaxseed, avocado), but Crisco is by far my favorite. PLEASE stay away from flaxseed oil - it'll give you a beautiful dark layer at first but start flaking off after a few cooks.
my brand new pan was completely stripped from the factory season after the first use... what did i do wrong 😭
Same for me. I grilled a thick rib eye so temperature was high. Not unexpected.
It seems to be normal for smithey cast iron. It's really difficult to build up seasoning on it..
Olive oil has low temp. smoke point. It will burn. You want hi temp like oils she mentions.
I agree with everything you said, but you definitely don’t want to get it to smoking point. You want it at just a medium heat. If you got it as hot to the smoking point then you’ve defeated the purpose and the oil will not bind to the iron. Follow everything she says except only turn the heat up on the pan to medium heat before applying your oil
AAA - we respectfully disagree. The process by which oil turns to seasoning involves polymerization and carbonization. Polymerization (bonding of the fat molecules to the surface of the cast iron) can start at temps under the smoke point, but you will not achieve the carbonized matrix on top that completes the seasoning without hitting that smoke point. We understand that there are conflicting statements about smoke point on the internet. We tend to trust what we've experienced in our own hands and we get much better seasoning when heating to smoking, but you can look up guidance from Lodge and others that confirms you should heat to smoke point for ideal seasoning.
@AAA Sports Stick to sports and not cooking dumb dumb