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Old 08-30-2009, 10:22 AM   #31
Master Chef
 
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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, 01:41 PM   #32
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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.
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