#cookware

been using grapeseed oil to season my cast iron but the temp recommendations are all over the place smoke point is 420f but some guides say 400 for an hour which makes no sense shouldnt it be higher than the smoke point to polymerize also read that lower temps work too since its more about time...

so ive heard bacon grease is the secret weapon for cast iron seasoning but does it actually work better than oil some say it gives that unbeatable non stick finish others think it just turns sticky over time anyone got the best method for seasoning cast iron with bacon grease or is it all hype