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Cast iron seasoning experiment

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I love cooking with cast iron. To my way of thinking, cast iron, especially Dutch ovens, have a place in the survivalist stockpile by virtue of their utility, durability, and versatility. What I cannot freaking stand about cast iron, though, is seasoning it. Ever get a roasting pan or some other metal bakeware that winds up getting some grease or oil baked onto it to the point that it leaves a hard, black, spot on the metal that is virtually impossible to scour off? Well, the idea is to do that on purpose to the piece of cast iron. Most resources tell you to clean your cast iron really well, slather it in Crisco or some other oil/fat, wipe it down, and bake it on high heat in an oven to season it.
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