Beginning Hard Slow Baked Seasoning Question

[Jerry Holmes]

Gently resurfaced a 7 Lodge. Every coat was totally micro thin and baked 335 until I saw no oil on my finger, sliding it quickly on the surface in the oven. Are the shiny spots a begin of build up and will eventually cover the surface? Thanks Shiny spots are micro, like pores but totally baked on.

This is it the interior surface. Used Canola.

 

[Doug D.]

The shiny spots are where excess oil that needed to be wiped off more congealed into droplets. When the seasoning article says to wipe like you're trying to totally wipe off what you just wiped on, it literally means that. With use, however, the mottled appearance will blend into the additional seasoning built up through cooking.

 

[Jerry Holmes]

Thank you Doug, I understand. TOTAL wipe down.

 

[Jerry Holmes]

Looking much better, like taking my time and seeing each thin coat solidify. I like the black used look, should have put it in the oven after reworking it and slowly bumped it up to 500 then back down but I already have it layered with solid hardened coats now. Is there any way I can cheat without messing things up to get that now without cooking in it for awhile?

 

[Jerry Holmes]

Turned the heat up to 390. Not smoking but very slowly darkening but keeping that golden brown patina.

 

[Doug D.]

This is why just cooking is preferable. Refined fat with little carbon such as that from food being cooked polymerizes to that bronze color when not taken past the smoke point (not that that's what you really want to do). Just cooking is also preferable because the fuel you're using to just bake on oil could also be putting meals on the table. Another option is to save used cooking oil and do manual seasoning with it, as long as you can keep it from going rancid.

 

[Jerry Holmes]

Cooked some bacon and and egg on it this am. Zero stick, slid out of the pan. Very nice

 

[Jerry Holmes]

My learning piece lol. Thanks for being there Doug, much appreciated.