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 7 months ago (1 children)

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

[–] Kalkaline@leminal.space 37 points 7 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 7 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 7 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 7 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