AwesomeOpossum74
Cook
Yet more seasoning questions ...
I have been using Crisco vegetable oil to maintain the seasoning on my CI cookware. Works great for maintenance.
After the rejuvenation of my dutch oven, during the first seasoning for 1hr at 450f, there was a definite fishy odor emanating from the oven. I assume it was burning off what may have been left of old cooking on the dutch oven. On the second seasoning, that odor no longer presents, but the smell of cooking oil is still heavy in the air for hours.
In order to reduce the heavy oil smell, should I try a different type of oil? Canola, olive? Different brand?
I have been using Crisco vegetable oil to maintain the seasoning on my CI cookware. Works great for maintenance.
After the rejuvenation of my dutch oven, during the first seasoning for 1hr at 450f, there was a definite fishy odor emanating from the oven. I assume it was burning off what may have been left of old cooking on the dutch oven. On the second seasoning, that odor no longer presents, but the smell of cooking oil is still heavy in the air for hours.
In order to reduce the heavy oil smell, should I try a different type of oil? Canola, olive? Different brand?