Question re seasoning

D

DonnaM

Member
I have just read the section on seasoning and noted that it was different from instructions espoused in a Facebook group I used to frequent. The main difference was they stated you should hold your CI at 500 degrees for 1 hour in order to get polymeritization using Crisco. I'm trying to understand such a big difference. (This is a group that lists this site as a good place to get valuable information.). Any input would be appreciated. Thanks!
:confused:
 
Polymerization will begin around 250 - 300°. Carbonization (burning and turning black) will begin at the smoke point of the oil or fat. The old Crisco had a smoke point of about 400°. The new Crisco is about 490° so if one wanted a coat of black seasoning one hour at 500° would get you on the way with the new Crisco.

Hilditch
 
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