On Wed, 27 Sep 2017 08:33:05 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, September 27, 2017 at 8:20:06 AM UTC-7, notbob wrote:
>> On 2017-09-26, ImStillMags > wrote:
>>
>> > refresh my memory as to what that "sure fire" was........ I've no clue.
>>
>> Rub new skillet with pricey organic "grapeseed" oil and let heat up
>> until skillet begins smoking. Then wipe out old oil, add new oil,
>> repeat 8X times. Didn't work! Plus, all that $$$$ I spent on bogus
>> oil.
>>
>> It occurs to me, this steel skillet is much like my 14" carbon steel
>> wok. You know, Breath of a Wok and all that nonsense. Difference is,
>> I use the skillet much more often. Basically, using the skillet is
>> what seasoned it. I bet if I use my wok, almost daily, fer 8/9 mos,
>> it would become perfectly seasoned, also.
>>
>> nb
>
>
>
>ok. don't know why you referenced me with that methodology, I didn't recommend it, and wouldn't. I agree with you that the best way to season that skillet is to use the heck out of it.


These are as good as any:
https://www.lehmans.com/search?w=steel+fry+pans