Reply to Cooking with cast iron

Forum Index » Food, Cooking, and Restaurants

Reply to "Cooking with cast iron"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous]When I got my first cast iron skillet around 1989 or so, I read something that said don't use an oil that can go rancid.  So I used crisco, which is hydrogenated and therefore stable.  Used it for years and years, and it worked well.

Then we learned all about hydrogenated fats, and stopped using crisco, so I didn't have it around anymore.  Now I use lard or bacon fat.  I would say that maybe it doesn't matter since it's on top of years of crisco seasoning, but in the past couple of years a couple of very eager to please nannies scrubbed through it, one of them right down to the metal on about 1/3 of the surface.  So I re-seasoned that from scratch with bacon fat, and also did my new 10" with bacon fat from the time I bought it ("pre-seasoned" by Lodge when new).  It's worked out well, so I can recommend bacon fat or lard.  (If it matters, the bacon and ham from which it was rendered were not from grocery stores, but from farmer's markets or co-ops.)

The info from PPs on why volatile oils would actually be better for seasoning are interesting.  But I've never done it that way.
[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics