coat that sucker with avocado oil and bring it up to 200°C for a few minutes. Allow it to cool, repeat until the sides don't hold any oil, then switch to crisco solid shortening for a few rounds.

[–] BonesOfTheMoon@lemmy.world 69 points 10 months ago (1 children)

I love that everyone is showing up to give real advice to this post.

[–] Kalkaline@leminal.space 37 points 10 months ago (1 children)

It's the goal of the original picture, people can't help but give cast iron advice.

[–] nomous@lemmy.world 7 points 10 months ago

The thing is, if you take care of it, the pan will outlive the owner. There's just not many products with that kind of life these days.

[–] NewNewAccount@lemmy.world 18 points 10 months ago (2 children)

What does the avocado oil base do? I’ve never seasoned a cast iron pan from scratch before.

[–] Natanael@slrpnk.net 29 points 10 months ago

You can use various different food oils, the important part is that it can leave a (food safe) polymerized coat that binds to the surface, protecting it from rusting as well as making it non-stick