Fant's High Temp Seasoning  

  I typically wash the dutch oven as instructed, and then if possible run 
  it through three cycles of my own seasoning at 425-450-475, somewhere in 
  there. Briefly the steps I do are:

  1. Preheat oven to 250
  2. While oven is preheating, wash the dutch as instructed (I do not
  use soap, mild or otherwise, but thats a different discusion) then dry off
  3. Put the dutch in the oven upside down with the lid upside down on
  top of the legs
  4. Let it sit for about 15 mins. to evaporate any water I missed
  during drying. 
  5. While the dutch is getting warm, put some solid Crisco in something
  and melt it. I like solid shorting and melting it helps you get a very
  light coat.
  6. Once the Dutch is hot and dry, remove it from the oven. Put
  something down to protect the counter and wear something to protect
  you.(It is after all kind of hot).
  7. Use a lint free cloth or a good quality paper towel and apply a
  VERY THIN coat of the melted shorting to the inside and outside of the
  dutch and the lid. You know you have enough Crisco when the looks wet.
  Just the slightest of color change. 
  8. Wipe with a dry lint free cloth or good quality paper towel. Put
  back in the oven and turn it up to 425-475. (the last one I did was at
  475. It came out very nice).
  9. Run it at temperature for one hour after it gets to the selected temp.
  10. Let it cool, then go to step 1.
  
  Many people will tell you many different oils, temperatures, methods,
  etc. You will need to find the one you like best. I have found that
  pots that I have seasoned 3 times before I use them have a tougher
  finish than the ones that I have just taken out of the box and used,
  or maybe only hit one more time. 
  
  While there are many different opinions about the temp. to use as you
  season, I think most will agree that something at or over 425 is a
  good place and that 350 is not very good at all.
  
  The really good news is now that you have a piece of cast iron, you
  will be acquiring many more and will have many opportunities to try
  different methods. Unfortunately you are ow infected with the dreaded
  castironitis for which there is no known cure (aside from 3 trips at
  475 degrees) so enjoy.
  
  So anywhere from take it out of the box, wash and cook, to season 3
  times and then cook will work with the preseasoned iron. I look at it
  as a jump start on the seasoning.
  
  Fant