Originally Posted by Motley Q
Like i said, you didn't read the manual
Season at 400 degrees for an hour
Manuals are printed for a reason.
Manuals are indeed printed for a reason. as a guideline for the general consumer to follow. I assume 400 degrees is printed because it is standard practice and probably listed to not exceed the smoke points of the more common oils general consumers use when seasoning.
When seasoning, I am a believer in the science of the process (detailed very well in this link http://sherylcanter.com/wordpress/20...ing-cast-iron/
) that an oil with a high percentage of Omega-3 is best for polymerization because of the Amino acids. High protein drying oils also typically have very low smoke points.
The idea is to cook well above the smoke point to burn off the free radicals while polymerization occurs.
The burning off of the free radicals is what polymerizes the surfaces and keeps the free radicals from burning while I cook. Example: if I season at 400 with an oil with a 400+ burn point (such as olive oil or corn oil), then cook a pizza at 600 (or whatever the ALL HOLY MANUAL tells me), I am introducing the carcinogenic free radicals into my food. Aside from the lack of polymerization from not creating the scientific reaction initially, I am cooking unhealthy.
I'm no chemist but I have a basic idea of what is occurring anytime i cure my cast iron and grill surfaces, and I trust the science as it has worked very well for me.
Although I am always open to suggestions from experience and would value an explanation why the manual's suggestion of 400 degrees is more ideal than 500-600 range. Otherwise, I'll use my own experience where it applies.