I got a new Lodge 12" cast-iron pan. I did three rounds of high-temperature seasoning on my gas grill, 90 minutes each time at 425 degrees, using Crisco. The pan turned a very attractive black color, but it was still very rough on the inside, and the food I cooked stuck terribly. I cleaned the pan and a lot of the black coating came out onto my plastic scrubbie. When I wiped the pan down with Crisco again, more of the black coating came off. I did another round of seasoning, this time in my oven at 350 for an hour. Again, cooking in it was a total disaster.