Should I wipe out oil as soon as it begins to smoke? Or just before? Should I use peanut or grapeseed oil with high smoke points even though I will only cook with butter?
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former Community Editor
Cooking for Engineers goes through how to season aluminum cookware in the oven: http://www.cookingforengineers.com/article/232/Cooking-With-Aluminum (and suggests vegetable oil)
It's sweet, salty, and just a little bit tangy.
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