I want to season some cast iron pans I have because even though I bought them "pre-seasoned", food still does not seem to cook right on the pan, and is sticking. After reading some articles on chowhound I think I know why. The Lodge brand does only part of the work, and I guess expects us to complete the seasoning process.
The Alton Brown site recomends using Crisco or some hydrogenated oil to season the pan with and warns not to use vegetable oil.
Cast iron pans have existed for a very long time and its hard for me to imagine the Old Pioneers in America using Crisco. They cooked on Cast iron pans; so I am sure there is a proper way to season them without using hydrogenated oils.
Desperately Seeking Seasoning
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