HIGH TEMP CAST IRON SEASONING

The best results have been to  wash the new cast iron in hot, soapy water twice until you are sure the waxy coating is removed.  Heat the piece for 5 minutes to make sure it is dry of water.  Melt some solid Crisco in a small pan and apply it to the warm iron with a clean, lint free rag, or  good quality paper towel.  Wipe off the excess on the edges.  Excess oil will not carbonize on the surface and will flake off.  Place up-side down in an outdoor grill (if possible, to cut down on smoke in the house) .  Regulate the heat to 425 degrees and leave for 1 ½  hours.  Turn off the heat and allow it to cool.   Apply another coat of Crisco to the iron and repeat the process.  You should have a good hard, black finish at this stage.  A third coat will enhance it to a point that you can cook anything in the DO without concern.  

I have cooked cobblers and several other dishes  without a liner.  Each cleaned easy with hot water and a plastic bristle brush.  I wipe it dry and apply a light coat of Crisco while the iron is warm.  Make sure to clean the ashes off the lid and treat the same way.  You are  ready to cook again.