Last night I re seasoned my grandmothers cast iron dutch oven.
The pan was not in bad shape but has been dormant for some time (granny passed years ago and I dont think she was cooking with it in her later years)
I am hoping to use it first to braise a pork shoulder see my questions here:
So I scrubbed it up with a doobie pad some kosher salt and baking soda dried on low burner coated with crisco and put in the oven upside down at 450 for 1 1/2 hours.
I am not sure of the result. It seems OK and not tacky but the bottom looks sort of marbelized alternating between shiny black and matte
so my question is... do I
a) want to re-apply crisco as is and put back in oven
b) scrub down again and re-apply
c) fry some bacon in it and call it good
d) just go ahead and make my pork shoulder and see how it cleans up?
I want to get this one right because I have a trio of griswold skillets and another DO that I need to clean and season too.