“Seasoning” a disc is definitely disc golf jargon. Some folks talk about beating in a disc or breaking it in so that it has an intended flight path. This is absolutely true. As someone with probably a dozen premium plastic Innova Wraith’s I can definitely attest that seasoning a disc helps it get a little bit of turn.
This week in the blog I want to go over how I do it. Some folks will tell you to put your disc in a dryer with towels for 5 minutes. Others may say throwing it against a brick wall and sanding the gouges works for them. I’ve even heard of boiling a disc for 30 seconds like we used to do with our mouthguards in middle school for soccer.
All of those methods (probably) work (but I haven’t tested them). But I want to go over what I do to season my discs. We all know that a brand new disc won’t fly as well as one that’s seasoned, so get your discs ready sooner.
As a culinary enthusiast and disc golfer, I’ve been searching for that perfect seasoning for years. I’ve finally found it and I want everyone to have it!
Since this is a small budget disc golf blog, I don’t have a “jump to recipe button” so you’ll have to scroll with your thumb, or continue to read all of the inane things written in a recipe blog. Of course I’ve added pictures and anecdotes because any good recipe blog has those.
If you’re really interested, I can tell you all about my childhood, and growing up where my first culinary concoction memory was meatloaf jello or banana tomato soup. I don’t remember which came first. I think it’s safe to say I have supportive parents.
I recall banana tomato soup as tasting of heartburn. It wasn’t my best work, I believe I was three years old when I made it. And in no way will banana tomato soup be making my future cookbooks. If I had to compare banana tomato soup to disc golf, I’d say it’s like hitting a tree and rolling out of bounds on a course you’re not even playing. Then dropping your full water bottle on your foot and chipping a toenail.
Anyway, back to seasoning your disc golf discs.
I recommend a nice fairway driver to season. If you want you can pick your favorite fairway driver and I’ll do my best Ina Garten impression… “If you want to use a distance driver, that’s fine too.”
This recipe will make enough seasoning for 4 fairway drivers if you get them not max weight. If you’re seasoning max weight discs or distance drivers it’ll only make 3.
You will need a smallish bowl. Don’t use that pie plate you’ve been dyeing discs in for two years. I use a bowl that’s big enough to hold 2 cans of Progresso Macaroni & Bean soup if you’re an expert in surface tension.
![](https://cdn.shopify.com/s/files/1/0753/6961/files/Ina_Garten_Memes_1024x1024.jpg?v=1680366169)
I also want you to know that I measured the ingredients for this for the first time in my life. Disc seasoning, like all seasonings, should be made from the heart.
![](https://cdn.shopify.com/s/files/1/0753/6961/files/IMG_6491_480x480.jpg?v=1680373055)
(This is all you’re going to need. No, not the coffee or turnip, or pineapple.)
Now for all of the pictures of me adding the ingredients into a bowl. And wearing blue sneakers. Because there's a lot of rules to kitchen safety, and wearing close toed & slip resistant shoes is pretty high up on that list.
1 cup Dark brown sugar
2 Tbsp Dried Basil
2 Tbsp MSG (Can substitute salt)
1 tsp Onion powder
1 tsp Smoked paprika
1 tsp White pepper
1 tsp Fresh cracked black pepper
1 tsp Chinese 5 spice
If you want this to stick to your discs I recommend probably 2 egg yolks and a cup of bread crumbs. Mix those all together in your bowl and let them marinate overnight before throwing.
![](https://cdn.shopify.com/s/files/1/0753/6961/files/IMG_6500_480x480.jpg?v=1680373493)
If you want sweet heat on your disc, a teaspoon of Cayenne pepper works well. But I was making this disc seasoning for a friend who is afraid of spicy shots.
If you made it all the way through to the end of the blog,
Happy April Fools Day