Originally Posted by Jim_Conrad
Not sure why everyone wants to use such a high smoke point oil when the "seasoning" is carbon left over from the oil burning off.


I use oil with a lower smoke point than the extreme high temps.


Every time i use a skillet or a flat top...I am seasoning it.

Yep, 300-350 in a lightly greased pan will season a pan just fine. After that I just cook with them, scrape them out, wipe with a dry paper towel. Rarely have to re-season, and when I do it's more a matter of what I've cooked in it than how many times I've used it since seasoning.

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