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How do you re-season your cast iron after intensive rehab?

Kent Rollins once said flax seed oil. Now he's backed off and advocates avocado oil.

Black fella on youboob rubs Crisco all over, top and bottom.

Thanks good folks.

Avocado oil is what I typically cook with when I need to use oil, so yeah. That.

Lard. Have used vegetable oil, either will work, but prefer lard.

I like avocado oil for sure. Clean it up, oil it (not too thick!), and oven-bake for 1 hour at 450º. I also use Avocado oil for cooking, except like eggs and such, where the temp doesn't get hot enough to smoke EVOO.

Grapeseed or avocado oil.

Cook bacon in it and leave the grease over night warm it up in the morning, wipe out the grease and cook more bacon,then 3 eggs over easy,put em on the grits ,biscuits and jelly and you got breakfast

On his missus?

This. Both have high smoke points. Anything fat will work, but you can run the heat up with these two.

Use it a lot

I’ve got a bottle of flax seed oil for this now. In the past just used crisco or vegetable oil. They all work fine.

I’ve used Crisco and canola, both work well.

Been Using Grapeseed Oil, works well. It has a smoke point of 420F

I use grapeseed oil and make sure to get the high heat label.

Cook 2 strips bacon. Remove.
While bacon cooks beat 3 eggs add 1/2 c water 3 tablespoons bisquick.
Pour mixture in hot pan add grated cheese and crumble in bacon.
Bake in fast oven for 15 min or until done.

Whatever oil you cook with

Been using an old Griswold cast iron skillet for ten or fifteen years now. It's what I make my breakfast with every day, and sometimes for pan roasting in the oven or searing a steak.

Once you have the primary season on it, maintaining it is simple. First of all, don't expose it to soap. Not even a little.

When you are done cooking, let it cool down to room temperature, then into the sink and pour hot water into it. Use a dish brush to brush off any bits that are sticking to the cooking surface. Pour out the hot water and rinse with cold water. Now wipe dry with a paper towel.

If you feel a slight slickness or oiliness on the cooking surface (you likely will), you are good for the next step. If not, apply a light coat of bacon grease to the cooking surface with a dry paper towel. Now put it on the stove top on high till it starts to smoke (one or two minutes, usually). As soon as it starts to smoke, turn off the heat source (It will continue to smoke a bit) and leave it there to cool down to room temperature. It's now ready to use again.

That smoking part is what adds the replacement layer of season (polymerized oil/fat) to the cooking surface, some of which you might have lost from using it last.

6.5 Avocreedo is the new flavor.

I use ol' trusty Canolester 308 or 30-06 Crisfield.

Lard or Bacon Grease is how I do ours.

Lard is on my shopping list for the first time ever.

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.