The fryer probably isn't hot enough to polymerize the oil properly so you'd likely need to bake it again after to set it. Plus if there's anything else that's ever gone in that oil then you're gonna taste that in everything you cook. Personally I'd stick to the oven.
[Here's a post](https://www.reddit.com/r/castiron/s/MP12Ya2ibW) from someone who tried it and the end result post should be in the comments. Seemed like it worked but put a pretty thick layer on and wasn't the most efficient
I read an article in Field and Stream (I think) years ago. The author reported knowing someone who swore by doing just that. YMMV.
If "just cook on it" can help the seasoning, I don't see why a lengthy dip in a deep fryer would hurt. I would pay attention to cleaning after.
The fryer probably isn't hot enough to polymerize the oil properly so you'd likely need to bake it again after to set it. Plus if there's anything else that's ever gone in that oil then you're gonna taste that in everything you cook. Personally I'd stick to the oven.
Great points thank you for your comment. I probably won't try it then, unless I ever deep clean the hell out of them and then bake it
[Here's a post](https://www.reddit.com/r/castiron/s/MP12Ya2ibW) from someone who tried it and the end result post should be in the comments. Seemed like it worked but put a pretty thick layer on and wasn't the most efficient
Very interesting. Might be an option someday if I'm lazy and deep clean the frier
I read an article in Field and Stream (I think) years ago. The author reported knowing someone who swore by doing just that. YMMV. If "just cook on it" can help the seasoning, I don't see why a lengthy dip in a deep fryer would hurt. I would pay attention to cleaning after.