The CIC Seasoning Method

D

Dan Farmer

Member
This is primarily aimed at Doug. I'm curious how you arrived at the method for seasoning that you detail on this site. There are so many different theories and concepts out there. Can you explain your thought process? Some of it is probably obvious, but, for example, why the 15 minute increments in heating? Why take the temp so high before applying the oil? Why 500F top temp, and why leave the door closed until it cools off? And any other interesting tidbits that I didn't mention.
 
The method described is an amalgam of commonly used methods for basic seasoning, but stresses the salient points necessary to result in a satisfactory outcome. Sometimes instructions have to account for unintended consequences. Raising the temp in increments insures it is done slowly. Same for letting the piece cool in the closed oven. Both minimize the potential for extremely rare but possible damage. Taking the temp to 500 is explained in the article. Also, it's an even number and there's no reason to go any higher.
 
Well, it certainly works for me, at least following it roughly. I often apply my oil at lower temperatures, such as 350, mostly because the pans are easier to handle.

The single thing from your article that helped me the most, though, was to use extremely thin coats. Even though I was using what I thought were thin coats, in the past, I often ended up with an "orange peel" finish. That just doesn't happen to me anymore.
 
I've gotten the orange peel look a couple times, usually on skillets with a really slick cooking surface.

One such skillet was re-stripped and re-seasoned. The other I just started to cook with.
 
Shawn R said:
I've gotten the orange peel look a couple times, usually on skillets with a really slick cooking surface.

One such skillet was re-stripped and re-seasoned. The other I just started to cook with.
Click to expand...
Yeah, I don't think a moderate orange peel will affect cooking at all. I'm using one like that for my eggs, and they still slide right off. But I don't think you'll ever really lose that, either, just like you can't smooth a rough surface by painting over it. More a matter of perfectionism and professionalism than practicality.
 
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