Rushed seasoning process

[Cheryl Watson]

Craig, when I started into this, I seasoned everything. Began by using PAM, and finally settled on Crisco Shortening.

I stacked pans on the racks, and after 4 years give or take, I began to see color changes to brownish and a slight musty smell.

I got to the point where I realized I will never use them all, not even 1/16th of them if that, so I switched it up to mineral oil.

Can always do a seasoning down the road if I must.

Most of my users are less than perfect specimens with light pitting or sulphur pitting on bottoms, and my bacon skillet is a newer Wagner #12... so...

My cornbread skillet was my Mom's and one of the pans that got me into this obsession... lol.

She reclaimed it after I restored it, (it had been sitting in her basement for about 30 years).... and since her passing it is now mine again 

[Craig Allison]

Good to learn.
I have just a few that I'm sure won't get used. I'll keep an eye on em and deal with it at the time.

Thank you for the education. This place is the place to be.

[Jim Glatthaar]

To those members who season their pans on a Weber grill, do you season them in cold weather?  Or just when the weather is warm enough (I would guess over 40 degrees)?

[Cheryl Watson]

Jim, Depends on the Outside Temperature, and whether the grill can maintain a temp above 350-400 °.  My Weber is a small "Q".... but could usually maintain if not windy (around freezing). 

[Jim Glatthaar]

Good to know, thank you.  How large a skillet can you fit in it?

[Cheryl Watson]

I think I managed to season my #12 Wagner Bacon Skillet on the Grill...

All of my 14's got the Mineral Oil treatment, so no high heat needed. <code for I will never cook with a #14, given the high $$$ value, and I can barely lift them 'empty'... >