Do I really need two griswold double broilers?

[Mike Shoughrow]

Of course I do. Winter will be here before we know it  and it'll be time to move the grilling indoors. One of these I've had for a long time and the other one I just scored at the local metal scrapyard. So I figured I'd make it my weekend project. To be honest kind of dreading having to season these things. So many nooks and crannies to wipe oil into and out of. Anyone have any tricks? I was thinking maybe I would dip the entire grate in flaxseed and then just wipe the bejesus outta it with some good old elbow grease. Any other suggestions? Maybe someone has done one before. Thanks.

[Valerie Johnson]

You could dip in and then let it hang overnight for the excess oil to drain off

[Jim Glatthaar]

I wouldn't use flaxseed oil.  I used it for my early seasoning jobs and it quickly started flaking off into my food and as I wiped them clean.  I started looking for more effective ways to season and my search led me here.  After reading a bunch of posts and seasoning some iron I don't use flaxseed oil anymore. 

[Mark R. Smith]

Would not use flaxseed. Do look in the seasoning posts at the PAM seasoning. Seasoning these grill is like seasoning waffle irons. I done that on my Griswold WI and they work like they are coated with Teflon.

[Duke Gilleland]

I ALWAYS lean to solid Crisco for seasoning. Never let me down! [smiley=thumbsup.gif]

[Cheryl Watson]

I would run screaming from Flaxseed Oil!   :D

Spray on PAM (canola oil), Spray on Grapeseed, or Crisco. 

My top 3 choices.

No way around the detailed wipedowns on intricate pieces. :)

[Keith Rumgay]

I have been using my compressor with regulator set around 30-40 psi works great for me.
Use only Crisco  and Pam   

[C. Perry Rapier]

I have been using my compressor with regulator set around 30-40 psi works great for me.
Use only Crisco  and Pam   

I wonder what Keith is talking about here?  :-/

Using a compressor to season cast iron?

Sorry Keith. I just had to ask.  :)

And as for me. I use Crisco too for seasoning. When I'm done using a piece I wash it, wipe it out, put it on the stove, get it real warm, and then put a splash of Pam in it, and then wipe the Pam all around with a paper towel. Thats what I do. I know everybody has got their own way of doing it. And thats fine. Base upon what I have read of others experience using flaxseed oil, I'll pass.

[Mike Goulet]

I use  brown paper towel  for applying the choice of oil,  and use  a silicon basting brush for nooks and crannies

I find the brown paper towel doesn't absorb  the oil as much and helps spread it around,  also  good to use when cleaning the skillet with oil and salt , and cheaper than  the white ones lol

I use the white paper towel for wiping oil off

another idea for removal of oils in those hard to get places is a good horse hair paint brush,  dry wipe with it,  clean the brush on an old tea towel, repeat

[Keith Rumgay]

I use 30-40 psi from my air compressor to get the excess Crisco out of the nooks and crannies then finish with a towel then into the oven @ 475   

[Jim Glatthaar]

Now there's a thought.  Keith, any chance you could write a Casting Call article on that process?  It sounds like fewer burned fingers (and forearms).

[Cheryl Watson]

A hairdryer on high heat will work also if it has good power.    ;)

If doing high heat seasoning, I avoid the canned air, as it can spit out the very cold propellant at times.....

[Mike Shoughrow]

I'm glad you guys spoke up. I'm new to the forum and havnt had a chance to read the seasoning thread yet. I used spray pam for years and my mother swears by crisco. Then a couple years back I was googling and watching utube videos and came across the flaxseed method. I said to myself oh no I've been doing it wrong all these years. So I went to the supermarket to buy some flaxseed. After seeing the price and the size of the bottle I said "this must just be something drummed up by corporate flaxseed because they arnt selling enough flaxseed but I bought it anyways.i used it and havnt really seen much of a difference. I do use my pans often and cook lots of bacon and stuff like that for the family. But with that said. I'm switching back. Corporate flaxseeds not getting my money anymore and spray Pam is so much easier for me. I didn't do my pans last weekend because I was reading this thread. I'll probably do them this weekend and post some pictures. Thanks everyone.

[Jim Fuchs]

 Keith, that's how I do my waffle irons...use compressed air to help remove excess. I do use a filter/dryer on the compressor.

[Cheryl Watson]

That is why I didn't turn on the oil pressured compressor... the need for a filter...

Hey!  I got hair dryers with nozzles!!  No filters required, if needed.
The KISS principle.... ;D 8-)

[Jim Fuchs]

 LOL....I run it through a speedaire filter, then a refrigerated air dryer (Hankinson). My compressor is oil-less. Already had the set up, used a lot of air tools at one time.