Originally Posted by Uncle Bob
So what is your suggestion for seasoning the ridges??
You can cook fatty foods on it the first five or ten uses. That's always an option, but the least effective IMO.
Otherwise you can brush on a high smoke point oil and heat it until it is barely smoking, stop, let cool and repeat the process several times over a series of days. Since you're not cooking food during this kind of seasoning enough of the brushed on oil stays on the ridges to season it. I like this method - I think the high heat seasons the pan at real world heat - especially a grill pan.
You could melt bacon grease until it covers the ridges and heat in a 200 degree or so oven for several hours. That said, I still like the high heat/high smoke point oil method.
This will work but a better solution is a carbon steel pan like something from Matfer Bourgeat or de Buyer. Way, way better performance than cast iron IMO. Season them pretty much the same way though.