The only problem with baking on a good seasoned finish is the smoke it produces. Anyone have any idea on how to deal with that?
As I have mentioned before, I used a gas grill to do this, but don't have it any more.
One of the clips I watched, recommended putting
aluminum foil on the rack below the rack you rest your pan on, to catch any drippings from the oil/lard. I just coated it thoroughly, but didn't over do it. Turn the pans upside down, so as to eliminate pooling of the oil in the pan. At 350 for 1 hour, I had virtually no smoke. There is a definite odor, but I didn't see any smoke. I think your temperature would have to go well beyond 350 to get it smoking. Olive oil may burn at 350, but you wouldn't use that, anyway. Good Luck.
