Yeti releases $400 cast iron skillet

[Harvey_NW]

The polymerization of your oil is what forms the seasoning layer and makes the pan non-stick. Sometimes some carbonization can occur which provides the black color. Lodge's explanation of seasoning at super high temps explains how they achieve the deep, dark black. Lighter bronze hues show that polymerization of the oil has occurred, but either wasn't cooked long enough or hot enough for much carbonization. Using an oil with a lower smoke point (like canola/Crisco) will lead to a darker color when seasoning in a home oven, though in my experience still not dark black like a Lodge.

Frankly I wouldn't be concerned about the color very much as long as you still have a layer of seasoning. Look at expensive high-end pans like Finex, Smithey, or Stargazer...they're factory pre-seasoned and all have a much lighter bronze hue than a Lodge so they don't seem to put much value into carbonization of the oil. Years and years of cooking will eventually lead to more and more carbonization as your seasoning layer builds and your pan will darken.

Since this forum loves AI so much, here's the explanation it gives about seasoning and polymerization vs. carbonization:

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Yeah, I'm up to speed on the theory and science behind it, but it hasn't proven true in reality for me. At this point I think if it's not carbonized, don't expect it to stick around.

 

[MNGrouser]

Not much surprises me from a company that sells a fifty dollar 5-gallon pail.

 

[intunegp]

Yeah, I'm up to speed on the theory and science behind it, but it hasn't proven true in reality for me. At this point I think if it's not carbonized, don't expect it to stick around.

That hasn't been my experience. I have an old Wagner that is far more brown/bronze than black and it is my favorite for daily use, seasoned with store brand vegetable oil. It is slicker than any of the non-sticks my wife and mom swear by and doesn't wash off or go away with use.

Polymerization begins to occur below a given oil's smoke point so I don't think it is strictly a temperature issue, but a quick Google seems to show the consensus that for whatever reason it is tricky to get a good seasoning with avocado oil. Additionally, seasoning over the smoke point doesn't have any setbacks other than smoking up the kitchen and that's where your desired carbonization will occur.

I've always followed this guide but used vegetable or canola oil and gotten great results.

 

[Harvey_NW]

That hasn't been my experience. I have an old Wagner that is far more brown/bronze than black and it is my favorite for daily use, seasoned with store brand vegetable oil. It is slicker than any of the non-sticks my wife and mom swear by and doesn't wash off or go away with use.

Polymerization begins to occur below a given oil's smoke point so I don't think it is strictly a temperature issue, but a quick Google seems to show the consensus that for whatever reason it is tricky to get a good seasoning with avocado oil. Additionally, seasoning over the smoke point doesn't have any setbacks other than smoking up the kitchen and that's where your desired carbonization will occur.

I've always followed this guide but used vegetable or canola oil and gotten great results.

Well I have Crisco sitting on the counter from the last time I tried it, so I'll try again and see what happens with a different pan. Thanks.