Thanks Cheryl! I just feel a little sick when I talk the lid off Crisco, although I imagine it's fine., a small dose after all. I had been doing two separate seasonings at 250 then 1 at 475-500+ With palm. Since reading on here I have been experimenting with ramping up to high heat 550 instead. I am going to try grapeseed as well, I have one pan that is lighter no matter what I do and appears "drier", I'll try right over the spectrum first then may strip. Your posts and others' have been most helpful for a newbie like me and much appreciated.