Ultimate guide to seasoning your pans, perfect every time 

I've mastered the seasoning of my firebox pan. 1. Use grapeseed oil to replace flaxseed. It is cheaper, works just as good and is not prone to flaking like flaxseed is. Also smells better. Avocado oil is good but with it having such a high smoking point it will take much longer to develop the nonstick coating because it does not contain the high polyunsaturated fats that flaxseed and grapseed oils do. Avocado oil will work well but just takes much longer. 2. After putting oil on pan place in oven, turn on oven and let preheat to 200. After it reaches 200 pull pan out and rub more of the oil off with clean paper towel. This will ensure you have as thin a layer as possible and not have a blotchy sticking finish. 3. Place pan back in oven as it preheats to 500. After it reaches 500 leave in up to 30min then without opening oven door turn off oven and let cool. Pull pan out in a couple hours and repeat. I also do this as a maintenance seasoning time to time and it makes it even darker while also adding a fresh layer. My pan is super dark, super slick and works great 👍

Awesome video to know how to get the best possible seasoning results👍 😎 absolute perfection 👊 My maintenance routine between trips: After washing my pans, I dry them with a paper towel. Warm them up a bit then throw on a light coat of oil (wipe on then wipe off). Stack them up and toss them in the toaster oven for an hour at its highest temperature setting.👍

You sir, are a patient man!

Great video and very informative for how to season. Can't wait to start using my Firebox Cook Kit.

Came out much prettier than mine! I did mine on a gas bbq grill - no smoke in the house. Probably not as precise temperature control, either. After the initial burn and 3 layers of seasoning, it burned off the better part of a tank of propane, too. Best way to keep them seasoned - use them. Have you seen Steve's in his latest videos, how his skillet is now black? I need to get out more. LOL

Wow,,,!!!! Eight layers,, that’s a definite investment of time. Honestly,, I wish I would of watched your video before I did mine. I didn’t burn off the silicone coating as well as I should of,,,, Great Video

This is a great video! Fantastic. Question. I messed up. Forgot to bake the pans dry to remove factory coating. I washed the pans then seasoned the pans. Ooops! Now what do I do? Any suggestions.

Holy smokes - 8 layers! The electric meter must have been spinning off the wall...

I was just wondering if you could use a hot plate to burn off the food grade silicone sealant on it & to season it

Which oil do you think worked best?

I would love to buy the firebox ultra cook kit but I don't have any way to burn off the food grade silicone sealant on it because even though I do have a gas stove with a oven in the house I have never used it & I don't know how it work's & it would be too high risk for burning down the house & I don't have a bbq grill which is just as high of a risk using it for a explosion because they are propane & because of that reason I won't be able to buy it because there is no point buying something that you can't use unless you know of another way to do it that isn't a fire hazard & the best thing for me is to not burn off the food grade silicone sealant on it but if I don't then it most likely won't be safe to use it for cooking & I don't know what to do about it

I think I'll 'stick' with my Banks Fry/Bake, much simpler. I've been using them for over twenty years and use them for everything.

Sorry but I'm older and know more. Start with a raw metal bottom. Pour a thin layer of olive oil and evenly spread a layer of salt. Bring it up to smoking and stop immediately. Wipe out gently with paper towel and allow to cool It will be non stick. Then it's up to you not to burn the pan with aggressive cooking heat. When finished cooking rinse with hot water. No detergent. Dry and cover with a very thin layer of olive oil. Olive oil won't oxidise like rubbish canola. Next time you cook simply wipe out and start cooking. The heat kills any germs. This is the tried and tested long term method I use. Restaurant top chefs don't clean pots too much because they insist that the flavor builds up

Don’t cook with nasty ass seed oils guys.