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Old 08-30-2009, 09:22 AM   #31
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I've always done mine - commercially pre-seasoned or not - the way GB advised. At 350 degrees for an hour & then allowed to cool down naturally in the turned-off oven. Never had a smoke problem. I think you'd get smoke if you used too much shortening. Only a thin film is needed.

I also try to make the first few uses recipes that require or produce a certain amount of oil/grease - i.e. pan-fried oysters/fish, bacon, fried chicken, pan-fried burgers, etc. I wait until the pan is better seasoned before using it for things like cornbread or recipes that contain acid ingredients like tomatoes.

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Old 08-30-2009, 12:41 PM   #32
Mr. Greenjeans
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Join Date: May 2009
Location: Chicago Area
Posts: 1,741
I just bought this...

Camping Kitchen, Cast Iron, Cast Iron Cookware Set, By Stansport at Sportsman's Guide

I cannot WAIT until it gets here.

No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
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