Black is beautiful
December 2, 2010 10:06 AM Subscribe
I'm re-seasoning my workhorse Lodge 12" cast-iron skillet. I've seasoned pans before to pretty good results, but I want perfection. What kind of oil/fat is going to give me the hardest, strongest, blackest finish, and what temperature is going to get me there?
posted by wabbittwax to food & drink (25 answers total) 47 users marked this as a favorite